Q&A for How to Cook Liver and Onions

Yes, a little bit will run out. If you see a lot of blood, that means you didn't drain it properly.

Add a bit of water or broth.

Absolutely! It is also a good idea to lightly rinse the liver before patting dry and placing in whole milk (to cover), soak in fridge for about an hour before coating with flour and frying. After doing this, you'll find that the taste is unbelievable!

You can soak the liver in lemon juice and water for several hours, or you can soak it in milk.

Yes. All liver can be cooked the same way. Cooking times will vary slightly depending on which type of liver is used, usually within 1 - 2 minutes each way from the stated 5 minutes.

That should be fine. Whatever you use, make sure the heat isn't too high.

Traditionally, wheat flour; however, those with wheat allergies can use corn flour instead.

No, the onions do not need to be soaked, only sliced and sauteed in butter. You soak the liver in milk or water/lemon because it is said to help in the removal of a bitter taste that liver tends to have, as well as helping to tenderize the meat.

The liver is responsible for filtering waste products, like alcohol and other toxins, from the blood hence the strong taste. It is the central organ of the hepatic system.

Yes, when you purchase beef liver from the grocery store, transfer it to your home freezer. When thawing, soak it in milk for several hours to remove some of the gamey taste.

Most beef or pork liver sold in groceries will already have the membrane and veins removed and will be sliced. If the liver is whole, you will need to slice off the outer membrane (thickened surface), and cut out the veins. Kitchen shears work well for snipping out veins. Slice the liver in 1/4” thick slices. Chicken livers may be cut in pieces or fried whole.

If the cooked liver is properly stored in an airtight container, it will keep in the refrigerator for up to 3 days.

I would not advise boiling liver as the taste is not very good.

The pepper is just a seasoning for the dish. Season the dish with just salt instead.

Slice the liver on a chopping board using a knife. Make the slices 1⁄2 in (1.3 cm) thick.

Yes, you can add bacon to the liver and onions if you prefer. Cook the bacon with the onions.

It is best to not use EVOO with delicate liver as it is too strong in flavor. It needs a light oil, vegetable or sunflower are great choices.

Lamb's liver is best, lightly floured then flash fried. Drain on kitchen towel then fry your onions gently. When done to your liking, deglaze with red wine, allow to bubble then add ready made gravy and the livers, season and simmer for 15 minutes. Soft liver, slightly blushing and onions meltingly tender. We usually have rashers/bacon with ours too.

No, as that would cause the liver to be overcooked and become tough and inedible.

Yes, you can add garlic as well, it tastes great. Cook the onions and garlic with virgin olive oil, then put on top of the liver.

Make a broth with bullion cubes, granules or beef base, such as Better than Bullion.

There are many recipes for liver and onions. Butter, salt and pepper, and Worcestershire sauce are all that are needed to prepare liver and onions. Use what you've got. Use water or broth or bouillon for liquid. Sauté in butter or oil or even bacon grease. Soak in milk if you want. Dredge in flour or just season with salt and pepper. It all works (although the final flavor will change depending on what you use).