Baked Liver And Onions
Savory baked liver and onions wrapped in crispy bacon with crunchy cracker coating, offering rich flavors and tender texture, perfect for hearty, savory meal lovers.
Ingredients
Instructions
- Soak the liver in 6 cups cold water and 1/2 cup vinegar for at least 2 hours, can soak overnight.
- Drain the liver in a colander and rinse with cold water.
- Lay the liver out on paper towels to dry.
- Roll each piece of liver in crushed saltine crackers.
- Lay a strip of bacon on waxed paper, place a cracker-crumbed piece of liver on the bacon strip, and roll into a ball.
- Place the liver balls tightly into a lightly greased 8 1/2 x 11-inch glass baking dish.
- Cover with foil and bake at 350°F (175°C) for 45 minutes.
- Remove from oven, place sliced onions on top, recover, and bake an additional 15 to 20 minutes or until onions are tender.
Tips & Substitutions
For a milder flavor, consider soaking the liver longer in the vinegar solution, or use apple cider vinegar for a unique twist. If saltines aren't available, crushed cornflakes or panko breadcrumbs can serve as a suitable substitute. To enhance flavor, adding spices like garlic powder or smoked paprika to the cracker crumbs may elevate the dish. This recipe is a classic among American recipes, often evoking nostalgia.
Serving Suggestions
These baked liver and onions are delightful served with creamy mashed potatoes or a side of steamed vegetables. A simple green salad can also provide a refreshing contrast. For a heartier meal, consider pairing it with crusty bread. This dish pairs beautifully with Easy Beef Cabbage Casserole for a comforting dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the liver and onions in a baking dish, cover with foil, and warm in a preheated oven at 350°F (175°C) until heated through, about 15-20 minutes. Alternatively, you can microwave in short intervals, ensuring even heating without drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Liver And Onions contains roughly 526 calories, with 12g protein, 30g carbohydrates, and 37g fat. It is an excellent source of protein (25% of the Daily Value), and a good source of iron.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken liver instead of beef or pork liver?
Yes, chicken liver can be used as a substitute, but it cooks more quickly than beef or pork liver. Adjust the cooking time accordingly, and check for tenderness after about 30 minutes of baking. Chicken liver has a milder flavor, so you may want to season it more generously.
What can I do with leftover liver?
Leftover liver can be repurposed in various ways. Consider chopping it up and adding it to a breakfast scramble or mixing it into a savory stew, such as Cheater Stew. You can also blend it into a pâté for a delicious spread on toast or crackers.
How do I know when the liver is fully cooked?
The liver is fully cooked when it is no longer pink in the center and reaches an internal temperature of 160°F (71°C). It's important not to overcook it, as this can lead to a dry texture. The onions should also be tender and slightly caramelized for the best flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).