LIVER AND ONIONS
Don't believe the critics, liver's delicious and good for you. Just be sure not to overcook it!
Provided by Lola
Categories 100+ Everyday Cooking Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- In a medium skillet, melt butter over medium heat. Stir in onion and saute until softened. Stir in sugar and continue to cook until onion caramelizes.
- Rinse liver and remove thin outer membrane. Slice liver into 1/4 to 1/2 inch thick slices.
- Heat remaining butter in a medium skillet over medium heat
- Dredge liver slices in flour and brown in melted butter for about 1 to 1 1/2 minutes per side. Remove from heat and season to taste with salt and pepper. Serve liver smothered with caramelized onions.
Nutrition Facts : Calories 302.5 calories, Carbohydrate 15 g, Cholesterol 342.7 mg, Fat 15.7 g, Fiber 0.7 g, Protein 24.3 g, SaturatedFat 8.7 g, Sodium 161.4 mg, Sugar 3.3 g
OLD-FASHIONED LIVER AND ONIONS RECIPE
If you're already a fan of liver's earthy flavor, then this gently updated recipe for old-fashioned liver and onions promises to become a favorite.
Provided by Keith Kamikawa,Mashed Staff
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Slice the onions to no more than a quarter-inch thick.
- Heat two tablespoons of the butter and one tablespoon of the olive oil in a large sauté pan at medium-high heat.
- Once the butter is melted, add the onions, one teaspoon of the salt, and one-half a teaspoon of the pepper, and sauté until the onions have caramelized to a light brown color (around 8 minutes).
- Combine the flour, the rest of the salt, the rest of the pepper, and the dried sage in a bowl big enough to accommodate your liver slices.
- Dip both sides of each slice of liver into the seasoned flour, thoroughly coating each piece.
- Heat one tablespoon of the butter and another tablespoon of olive oil over medium-high heat.
- When the butter has melted and the oil is shimmering, add two slices of the liver and sauté for 1 1/2 to 2 minutes per side. Set aside and repeat with the other two slices of liver.
- With the pan still hot and the flame still set to medium-high, add the chicken stock or broth, the lemon juice, and the parsley to the pan, and stir to combine.
- Add the caramelized onions, and stir everything together to deglaze the pan.
- Divide onto four plates, and serve each with a lemon wedge, balsamic vinegar (if using) and a sprig of parsley.
Nutrition Facts : Calories 587 calories, Carbohydrate 39 g carbohydrates, Cholesterol 599 mg cholesterol, Fat 31 g fat, Fiber 3 g fiber, Protein 39 g protein, SaturatedFat 11 g saturated fat, ServingSize 0 g, Sodium 792 mg, Sugar 4 g, TransFat 1 g
BEEF LIVER AND ONIONS
Thin slices of beef liver are cooked in olive oil, then served with caramelized onions. Make sure not to overcook the liver! When cooked to medium-rare it's tender and sweet.
Provided by Vered DeLeeuw
Categories Main Course
Time 30m
Number Of Ingredients 7
Steps:
- Arrange the liver slices on a cutting board or on a couple of large plates. Blot them dry with paper towels. Sprinkle them with salt, black pepper, garlic powder, and smoked paprika.
- Heat 1 tablespoon of olive oil in a large (12-inch) nonstick skillet over medium-high heat. Add the onions. Cook, stirring often, until golden-brown, about 7 minutes. If the pan gets too hot, lower the heat to medium.
- Remove the onions from the skillet with a slotted spoon. Place them on a plate and cover with foil to keep warm.
- Carefully wipe the skillet clean with paper towels (it will be hot). Add the remaining tablespoon of olive oil and lower the heat to medium. Add the liver slices, in two batches if needed.
- Cook the livers briefly, about 3 minutes per side. Don't overcook them or they'll become tough and grainy**. If there are a few thicker or misshapen slices or chunks, you can briefly cook them on the edges too. But first, remove the already-cooked thin slices to a plate.
- Arrange the cooked livers on a serving plate, top them with the sautéed onions, and serve.
Nutrition Facts : ServingSize 0.25 recipe, Calories 225 kcal, Fat 11 g, SaturatedFat 2 g, Sodium 219 mg, Carbohydrate 7 g, Protein 23 g, Sugar 1 g
CALF'S LIVER WITH BACON, CARAMELIZED ONIONS AND SHERRY
Steps:
- In a large glass baking dish, add liver and milk and let soak for 20 minutes.
- In a large skillet over medium heat, add bacon and butter and cook until fat has rendered, about 6 minutes. Transfer bacon to paper towels to drain and reserve 3 tablespoons fat in skillet. Reserve remaining fat.
- Cook onions with salt and pepper, to taste, in bacon fat in skillet over moderate heat for 10 minutes or until caramelized. Transfer onions to a bowl and add bacon. Set aside.
- Pat liver dry and discard milk. In a large zip-top bag, add flour, Essence, salt and pepper. Working in batches, add liver and shake to coat. Set aside on baking sheet until ready to cook.
- Add 2 tablespoons reserved bacon fat to skillet over high heat and add liver; cook for 2 to 3 minutes on each side. Turn liver over, remove pan from heat, add sherry and beef broth, return pan to heat and shake and flambe. Cook on second side for about 2 minutes or until cooked through. Serve liver with pan sauce, topped with onions and bacon.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
LIVER & BACON WITH ONION GRAVY
A nostalgic thrifty dish that's rich and nutritious - serve the gravy drizzled over fluffy mashed potato
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 30m
Number Of Ingredients 8
Steps:
- Cook the bacon in a large non-stick frying pan until crisp. Meanwhile, mix the flour and sage, if using, and use to dust the liver. Remove bacon from the pan and set aside. Add the oil to the pan and brown the liver for about 1 min on each side. Remove from the pan, then fry the onion until softened. Stir in stock and ketchup, then bubble for 5 mins.
- Put the liver back in the pan and cook for 3 mins until cooked through. Serve with the bacon broken over the top and some mash. (see related recipes)
Nutrition Facts : Calories 504 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 53 grams protein, Sodium 2.5 milligram of sodium
SAUTEED CALVES LIVER WITH BACON, ONION AND MAYTAG BLUE CHEESE TART
Provided by Michael Symon : Food Network
Number Of Ingredients 13
Steps:
- Heat olive oil in medium skillet over medium high heat. Lightly flour liver and place in pan and sear for 5 seconds and flip. Add arugula and garlic and quickly saute Deglaze with balsamic vinegar and serve over onion tart, recipe follows.
- For the Tart: Render diced bacon until crispy. Add butter, onion, rosemary and cook until tender. Season with salt and pepper. Roll out dough and plate filling in middle and top with blue cheese. Fold over edges and bake in a preheated 500 degree oven until golden brown, approximately 10 to 12 minutes. Serve with calves liver.
ABSOLUTE BEST LIVER AND ONIONS
This recipe will turn liver haters into converts. Very simple! The three things that will set your liver above all others are: 1) soak in milk, 2)turn liver as little as possible and 3) don't overcook!
Provided by JSHULER43
Categories Everyday Cooking
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste of the liver out.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.
- When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!
Nutrition Facts : Calories 687 calories, Carbohydrate 74.2 g, Cholesterol 577.9 mg, Fat 20.7 g, Fiber 4.4 g, Protein 48.9 g, SaturatedFat 10.7 g, Sodium 308.7 mg, Sugar 11.2 g
LIVER AND ONIONS W/ GRAVY
This was the most tender and tasty version of liver and onions I ever had. The broth and the dredged flour on the liver makes a very nice gravy. It is good served over rice or with mashed potatoes.
Provided by David04
Categories Beef Liver
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Place enough flour in a large bowl to coat the liver. Add salt and pepper.
- Slice liver and dredge in seasoned flour.
- Place olive oil in a large skillet and brown both sides of the liver over medium high heat.
- Place sliced onions in the skillet with the liver.
- Pour beef broth on top of liver and onions.
- Cover and simmer on low until onions are tender and broth forms a nice gravy.
ONION TART
The chef André Soltner served this classic warm onion tart almost every day for 43 years at Lutèce, his world-famous restaurant in New York City. It was for a whole generation the pinnacle of elegant French cuisine in the United States, and yet the tart is straightforward and uncomplicated, rustic and refined all at once. Let the onions slowly caramelize - don't hasten the cooking by jacking up the heat - and you will be rewarded with a haunting savory-sweet tart in the end that is still irresistible decades later, the very definition of an enduring classic.
Provided by Gabrielle Hamilton
Categories brunch, dinner, lunch, pies and tarts, vegetables, main course
Time 1h45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Blend flour and salt in the bowl of a food processor. Scatter butter over flour, top with lid and pulse 12 pulses to cut butter into flour to a coarse meal consistency.
- Dump butter-flour mixture into a medium stainless bowl. Make a well in the center and pour ice-cold water into the well.
- Using a flexible plastic dough scraper instead of your warm hands, bring the dough together by folding and pressing. Be firm and brisk and get the dough past its shaggy stage into a neat disk, trying to avoid using your hands or too much kneading. Refrigerate the dough for 30 minutes. Heat the oven to 375 degrees.
- Meanwhile, cut the onions in half and peel them. Slice the halves with the ribs (root end to sprout end direction), not against, to create julienne slices rather than half moons.
- In a wide sauté pan over medium-low heat, melt the bacon fat and slowly sweat the onions until they are caramelized. Take all the minutes you need - 25 or so - to let them soften to translucent, then to let the water they release start to evaporate, then to allow the sugars they contain to start to brown in the pan, so that you end up with soft, sweet and evenly browned onions. This is achieved by a slow caramelization. Set onions aside to cool.
- Roll tart dough out to a 1/4-inch-thick round, and drape over a round 10-inch fluted false-bottom tart pan. Lay dough into the pan, gently pressing into the bottom, and roll the pin across the pan to cut off the excess dough. Use your fingers to press the edges into the flutes, accentuating the shape of the dough edge. Dock the bottom of the dough with the tines of a fork, weight the pastry with beans or weight and blind-bake for 25 minutes.
- In a bowl, beat the egg with the cream. Stir in the caramelized onions. Season with pepper, nutmeg and salt to taste. Stir well, and make sure the onions are all evenly coated with the custard.
- Remove tart shell from oven, and slip it onto a baking sheet. Remove weights, fill with the onion-custard mixture and distribute it evenly. Return tart to oven on the sheet, and bake for 25 minutes, or until custard has set, the tops of the onions start to achieve a deeper brown and the dough is dark golden brown at the edges.
- Remove from the ring, and allow to cool just a few minutes on the rack, so that the piping hot tart shell can kind of tighten up enough to be sliced with a sharp chef's knife. (In the first few minutes straight out of the oven, the dough is kind of soft from the heat, possibly giving you the false impression that you have a soggy tart. Let it sit on the rack just to shake off this initial soft stage and to recrisp and refirm, which it will.) Cut into wedges, and serve while hot.
ULTIMATE ONION TART
This simple quiche is a classic veggie favourite
Provided by Good Food team
Categories Afternoon tea, Buffet, Dinner, Lunch, Main course, Snack, Supper
Time 1h15m
Number Of Ingredients 7
Steps:
- Heat oven to 190C/fan 170C/gas 5. Roll out the pastry on a lightly floured surface and use to line a deep 23cm fluted flan tin. Line with baking paper and fill with baking beans. Bake blind for 15 mins.
- Heat the butter and oil in a large frying pan, then gently fry the onions, covered, for about 30 mins until completely softened, but still pale in colour.
- Beat the eggs and cream together in a bowl, then add the cheese and some seasoning. Stir in the onions, then spoon the mixture into the flan case. Bake for 25-30 mins until lightly set and browned.
Nutrition Facts : Calories 623 calories, Fat 50 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 35 grams carbohydrates, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.59 milligram of sodium
LIVER AND ONIONS
I grew up eating liver cooked this way, although without the onions, because this was the way Mum did it. I love it, and always have. Mum never liked onions, but once I married and left home, I learned to love them, so I just added them to the "recipe" - which by the way until now has never been written down.
Provided by Kayne
Categories Beef Organ Meats
Time 30m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Slice and cook the onions in fry pan, using butter. Set aside, and keep warm.
- Combine the flour, pepper and salt, mix well.
- Coat the liver thoroughly in the flour mixture.
- Cook in butter over medium heat, turning once - depending on thickness, about 5 minutes per piece. I always keep them warm in the oven, set on it's lowest heat, until all the liver is cooked.
- When all done, reheat the onions in remaining butter.
- Serve the onions on top of the liver.
Nutrition Facts : Calories 1541.8, Fat 52.8, SaturatedFat 24.6, Cholesterol 2261, Sodium 1049.8, Carbohydrate 86, Fiber 3, Sugar 3.4, Protein 170.4
LIVER AND ONION TART
I've always loved liver and onions so I often find ways to make it in different formats. This could also be called a liver and onion quiche.
Provided by Offal Chef
Categories Savory Pies
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- First get the oven on at 350°.
- Decide what flan/tart dish you want to use and roll out your pastry accordingly, cover the dish and work into the corners cut off the excess and blind bake for about 12-15 minutes - just until the pastry is no longer raw.
- In the meantime flash fry the liver after you've cut the liver into small pieces (I also like to soak the liver in some milk before and then drain and sift in some flour seasoned with some fresh black pepper and salt) - the liver should be just lightly seared.
- Once the liver has been seared set aside and cover - by the way I like to use half butter and half olive oil but the oil is whatever you prefer to use.
- Toss the onion in a bowl with a little oil and salt and pepper to break up the onion and coat it - this makes the onion frying process quicker.
- Fry the onion until just brown - not burnt - then set aside on some kitchen paper.
- In a bowl whisk the eggs and add the milk enough to make a quiche/custard mixture season with salt and pepper.
- Pastry should be done - take it out of the oven and turn the oven up to 375°.
- Some like to let the pastry cool but I find it makes little difference.
- Add the liver to evenly distribute around the flan.
- Do the same with the onion.
- Add the egg and milk mixture but don't overfill.
- Bake in the oven for 25 - 35 minutes depending on your oven - the mixture should not move when you jiggle the flan.
- When done - take out and either serve straight away or cool and serve cold - I enjoy both.
- If you need to serve it with a sauce or something I think a Cumberland sauce would work well.
- Goes well with some nice red wine.
Nutrition Facts : Calories 502.8, Fat 25, SaturatedFat 7.7, Cholesterol 491, Sodium 419.1, Carbohydrate 33.4, Fiber 2.9, Sugar 3.4, Protein 34.7
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