Liver and Onions

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I don’t ever recall a time in my life that I did not like liver and onions. My earliest recollection of eating liver and onions was when I was about 10 years old. My uncle Mike cooked it for me and I have a very vivid memory of watching him cook. Some people prefer liver with brown gravy, I prefer it with just onions. I’d almost rather have liver and onions over a good steak, almost!


  • 8 ounces calf liver (2 pieces)
  • 1/2 cup butter
  • 2 white onions, peeled and sliced
  • 1/2 teaspoon black pepper


In a large skillet, melt the butter on medium heat.

Add onions and toss to coat.

Reduce heat to low-medium heat.

Cook onions until they start to caramelize, about 20 minutes, tossing frequently.

When onions are done push them off to one side.

Increase heat to medium-high.

Add liver pieces to the pan and sprinkle with pepper.

Grill liver, turning once until no longer pink.

Top each liver piece with a heaping pile of the onions.

Serve immediately.

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