liver with onions


A traditional all-American dish. As simple as it gets.

The liver should still be pink and juicy inside. Don’t cook it dry. It gets chewy and imo also loses its flavor.


This is what you need for 4 servings:

  • 1 lb. sliced liver, fresh or thawed
  • 1 large onion, cut coarse
  • 2 tbsp. butter
  • S&P
Pic1: liver with onions — 2014-05-04  


2020-04-20 — calf's liver

Pic2: brown coarsely-cut onions
Pic3: add liver
Pic4: served


Pic5-7: served


Serving suggestion: Onion Confiture

B. liver with onions in béchamel sauce


Pic2+3: liver, onions, béchamel