Reviewed: Oct. 12, 2009

This was the BEST I have ever made!

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Reviewed: Oct. 1, 2009

I learned after this last night and enjoying it for dinner that the rave reviews are well deserved! This is truly delicious. Neither my husband nor I have been big fans of liver in the past, but this has made a true believer of me. I loved the carmelized onions. I made this recipe just as originally printed with one exception: I used stevia in place of sugar (with great results!). Next time, just for good health's sake, I think I'll try using olive oil instead of butter and oat flour instead of wheat. I will now make this on a regular basis.

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HANNER

Cooking Level: Expert

Home Town: Salinas, California, USA

Living In: Jefferson, Wisconsin, USA

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Reviewed: Sep. 28, 2009

This is a really good recipe, although kids still won't eat it. I've tried soaking it in milk which makes it taste even better but kids still won't eat it. I do though thanks 4 the recipe.

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GETVICTD

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Reviewed: Mar. 30, 2009

This was the best Liver and Onions that I've ever had, and it was my first time cooking it at home. We've always went out and had this meal. But it's now a stay at home meal that I'll fix all the time.

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Brandy

Cooking Level: Intermediate

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Reviewed: Mar. 10, 2009

I used this recipe as a guidline last night and it was a tremendous help and also helped ease my mind about the liver turning out to tough. I had never cooked liver due to the horror stories of hearing how it turns out tough like shoe leather lol. So in the past I always just had my grandmother make it for me lol I read over alot of the comments first before using it and adapted some of the suggestions. Sprinkled salt n pepper directly on top of one side of the liver before flouring, used whole slices of liver instead of slicing into 1/2 pieces, cooked in electric skillet on 250 for about 3-4 minutes on each side, 2 onions instead of one and only one teaspoon of sugar in them. My boyfriend said it was fantastic and that I now know how to cook liver sense it turned out so tender! haha Yay! I did it. If I can, anyone can! Ooops! I forgot to take a picture, but I have to say, it did turn out really pretty! Maybe next time! Thank you very much for sharing this recipe!

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Digital Sunset

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Reviewed: Mar. 8, 2009

fabulous

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mdyoung

Cooking Level: Beginning

Home Town: San Francisco, California, USA

Living In: Belmont, California, USA

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Reviewed: Mar. 7, 2009

I had a craving for liver and stopped by a local restaurant and was so disappointed that I was determined to fix my craving by making it myself. I am SO glad i found this recipe. It was PERFECT. I didn't have any milk so I soaked liver in a mild salt water solution for about 15 minutes. Also, it is important to use deveined liver to help with the tenderness. I carmelized the onions first with only about a half tsp sugar, salt, and pepper for about 10 minutes. Near the end of the liver cooking time, I added a little water to help deglaze the pan and tenderize the liver more. Again, I loved the simplicity of the recipe as well as the flavor. Thanks for sharing.

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D.A. mommy

Cooking Level: Expert

Home Town: Charlotte Amalie, Saint Thomas, U. S. Virgin Islands

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Reviewed: Dec. 23, 2008

very easy and very tasty!

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Lori

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Reviewed: Nov. 3, 2008

Pretty darned good this way. We will have it again.

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Kristin-Ohio

Cooking Level: Beginning

Home Town: Heath, Ohio, USA

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Reviewed: Sep. 26, 2008

Fantastic.I love the camelized onions.I use sweet onions and I fry my whole pieces of liver in bacon fat.I also add one cup of water and alittle beef soup base.Simmer for about 15 minutes.Fantastic gravy for mashed potatoes.

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jennie9679

Cooking Level: Expert

Home Town: Bristol, Indiana, USA

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Reviewed: Aug. 22, 2008

This recipe was VERY good. Only small tweaks were made to my liking. Since I like onions I sliced rather than diced them. I also salt and peppered the liver before cooking it. Lastly I added water while the liver was cooking and that thickened to gravy. This will be my liver recipe from now on.

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Cookin' Diva

Cooking Level: Intermediate

Home Town: Rockville, Maryland, USA

Living In: Silver Spring, Maryland, USA

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Reviewed: Aug. 8, 2008

delicious! although my bf said it was very good, he also explained to me, that when he cooks his liver, he adds water to it about 3/4 of the way through cooking and lets it simmer for 15 min. claims it makes the liver much more tender

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hummingbird

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Reviewed: Aug. 4, 2008

This was really good-- my whole family enjoyed... thank you.

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reciprocipe

Cooking Level: Intermediate

Living In: Clifton, Texas, USA

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Reviewed: Apr. 11, 2008

my guy loves it

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debbie

Cooking Level: Intermediate

Home Town: Goldsboro, North Carolina, USA

Living In: Peru, Indiana, USA

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Reviewed: Feb. 21, 2008

I made a liver lover out of my sweetheart with this recipe! I did not cut the liver up but did add cooked crumbled bacon as a topping. I served with potaoe halfs filled with butter, bacon, melted cheddar cheese and topped with the sour cream.

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Joyce

Cooking Level: Expert

Home Town: Sterling, Virginia, USA

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Reviewed: Feb. 3, 2008

This was a great recipe. I did switch up on some things. First I soaked the liver in milk, suffering from anemia as a child my mom taught me this. Once soaked I dredged it in Italian Bread Crumbs and seasoned it with salt and pepper. I sauteed the onions in the Italian Butter, which is basically butter, garlic and herbs with some Romano cheese, added the sugar and a little EVOO. My husband loved this. Will make again and soon. Had not had liver since I was young because I was force fed it so much by my mom. Who would have thought that 30 years later I'd be saying - YUM, YUM more liver please!

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Allison Alicea

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Reviewed: Jan. 23, 2008

Needs to be cooked WAY longer then 1 1/2 minutes per side. Sugar adds a nice flavor.

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CherylSoy

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

Living In: Hickman, Nebraska, USA

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Reviewed: Oct. 17, 2007

Tonight's liver & onions entree was the best I've ever eaten in my lifetime. The liver was very tender and mild flavored. Perhaps contributing to the tenderness was the fact I did soak the liver in milk first for about four hours. Also, it seemed one teaspoon sugar was adequate because I used sweet Spanish onion, sliced rather than diced. Another thing I did was cut the liver slices into smaller pieces, added salt and onion powder to flour, and after dredging, browned quickly in batches. This recipe as I made tonight is company perfect--absolutely delicious for liver lovers and a special taste treat for those who say they don't care for liver.

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Andytofu

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Reviewed: Feb. 25, 2007

Wow, this is SO good...never would have thunk it! The 2 keys to this meal are to use real butter, and don't forgo the sugar. I used 2 onions and doubled the sugar, but it was just a tad too sweet; would use 3 tsp next time. My kids weren't terribly impressed however. When I remarked that I thought that this was exceptionally good liver and onions, my son replied, "Yes, it is exceptionally good liver and onions. But it still tastes awful, because it's liver and onions!" Oh well, you can't win 'em all. ;)

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Jules

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Reviewed: Dec. 6, 2006

I loved liver and onions before this recipe,now I love it even more! Thank you so much for this recipe.I make it often,and have made non-liver-eaters fans for life! Thanks again!

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ANITA G.

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