Liver With Onions
A savory dish featuring tender liver and caramelized onions, infused with sage and butter—perfect for those who enjoy rich, flavorful, and hearty meals.
Ingredients
Instructions
- Saute sliced onions in butter and sage in a large skillet for about 10 minutes until onions are golden and fragrant.
- Shake the calves liver strips in a bag of seasoned flour until coated.
- Add the coated liver to the skillet with onions and cook until liver is done, stirring frequently.
Tips & Substitutions
For optimal flavor, use fresh sage and adjust the amount of butter based on your preference for richness. If you prefer a healthier option, try using olive oil instead of butter. You can also substitute calves liver with chicken liver for a milder taste. Coat the liver strips evenly in seasoned flour to ensure a nice crust when cooking. Don't overcook the liver; it should be slightly pink in the center for the best texture.
Serving Suggestions
Serve the liver with onions alongside creamy mashed potatoes or polenta for a comforting meal. A side of sautéed greens, like spinach or kale, complements the dish nicely. For a fresh touch, consider a side salad like Linda'S Salad to balance the richness. This dish also pairs beautifully with a light red wine or a crisp apple cider.
Storage & Reheating
Store any leftover liver with onions in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over low heat to avoid drying out the liver. You can add a splash of broth or water to maintain moisture while reheating. Avoid microwaving, as it can make the liver tough.
Nutrition & Diet Analysis (per serving)
Each serving of Liver With Onions contains roughly 681 calories, with 6g protein, 103g carbohydrates, and 27g fat. It is a good source of protein (13% of the Daily Value) and iron (10% of the Daily Value).
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
What is the best way to know when the liver is done cooking?
The liver is cooked perfectly when it is browned on the outside but still slightly pink in the center. This typically takes about 5-7 minutes on medium heat. Overcooking can lead to a tough texture, so keep an eye on it. Using a meat thermometer, aim for an internal temperature of 160°F for safe consumption.
Can I use frozen liver for this recipe?
Yes, you can use frozen liver, but it's essential to thaw it completely in the refrigerator before cooking. This ensures even cooking and prevents the liver from becoming tough. Once thawed, pat the liver dry with paper towels before coating it in seasoned flour to achieve a better crust.
What can I do with leftovers?
Leftover liver with onions can be repurposed in various ways. Chop it up and add it to a stir-fry or mix it into a savory breakfast hash. Alternatively, you could use it as a filling for a sandwich or wrap. Just remember to reheat gently to maintain the liver's texture and 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).