Perfectly seasoned slices pan-fried with onions, bacon, and apples in this old-fashioned liver and onions recipe. Also included is a recipe bonus of how to cook in the oven, in case you are not a fan of pan-frying.
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Table of contents
ingredients
- liver - I like to use beef liver for this old-fashioned liver recipe, but you can also use pork or veal liver. I would say use veal liver if you are a beginner.
- fruit and vegetables - large onions and an apple.
- bacon - feel free to use regular or turkey bacon.
- cooking oil - use suitable cooking oil (such as coconut or avocado oil for keto and paleo; otherwise, just use regular cooking oil).
- spices and seasoning- salt, black pepper, garlic powder, onion powder, and ginger powder.
- flour - regular flour, (arrowroot, or tapioca flour for paleo). Use a mixture of almond flour and parmesan cheese and a 1:1 ratio to keep this recipe keto.
- dairy - butter, clarified butter or margarine for use in making the gravy.
- vegetable or chicken stock.
how to make Old Fashioned Liver and Onions
Anyone can learn how to make fried liver. It is really very easy and doesn't require any pro cooking skills! I personally prefer this method as it is always quicker than the oven method.
method 1: pan-fry the liver
This is a summary; see the detailed steps and related video in the recipe card below.
- Start by cleaning the liver with water. Make sure to get rid of all traces of blood and any clots.
- Next, remove any outer film or membrane coating the liver.
- An optional step is to soak the liver in milk for 30 minutes to get rid of the strong smell that sometimes comes with the liver, as well as soak-off excess blood. Once soaked, you want to use a kitchen towel to tap excess water from the liver. You can also use lemon juice to soak instead of milk.
- Next, slice the onion, and the apples and cut the liver into servable pieces each about 1 inch or 2.5 cm thick.
- Add flour to a bowl and season the flour with garlic and ginger powder. Coat the liver pieces with the flour-seasoning mixture, making sure to shake off any excess flour!
- Add oil to a skillet and place it on the stovetop, under medium heat. Fry the onions and apples, then set them aside on a plate. Fry the bacon and also set it aside on the same plate. Next, fry the liver on each side, or until properly browned. Transfer the fried liver to a plate, cover with aluminum foil to keep warm, and prepare the sauce.
- Prepare the sauce or gravy (see the recipe card for the method); then arrange the liver, onion, bacon, and apples on a serving plate. Drizzle the sauce on top to serve and enjoy!
TIP: use a fork to make a few holes on the surface of the aluminum foil so it does not get soggy, when making the sauce.
method 2: cook liver in the oven
Wondering how you can cook liver in the oven? Well, I have to say this is also very simple. Okay, truth be told, it does take slightly longer than the frying method. But on the other hand, you don't have to do much, once the liver is in the oven! This is a summary, the full steps have been provided in the recipe card below.
- First, clean the liver under running water and remove the clear tough membrane on the surface. Soak the liver in milk or lemon juice (optional step).
- Next, slice onions and apples. Cut the liver into serveable pieces.
- Pat the liver dry on each side, using a paper towel. Season flour with garlic powder and ginger powder, then coat the liver pieces in the flour mixture, making sure to shake off excess flour.
- Fry the onions and apples then set aside on a plate. Fry the bacon on each side until crisp then also set aside. Since you want to cook liver in the oven, transfer half of the fried onions and apples to a casserole dish, and keep the other half aside on your plate.
- Proceed on to fry the sliced liver on each side or until browned. Transfer the liver to the casserole dish so that you now have onions and apples at the bottom, the liver in the middle, and finally, the remaining onions and apples on top. Lay the bacon on top, drizzle with the sauce or gravy, cover with aluminum foil and bake until done. Serve and enjoy.
serving suggestions
This dish goes perfectly with mashed potatoes cauliflower mash (low carb) or boiled rice. Just make sure to serve it with some delicious gravy!
useful tips variations
- To prevent the liver from turning chewy, make sure to remove the tough, outside membrane.
- Make paleo and gluten-free liver and onions by using a gluten-free blend such as tapioca flour or arrowroot flour.
- For a Keto or low-carb alternative, use a mixture of almond flour and parmesan cheese.
refrigeration and freezing
Store your liver and onions in suitable airtight containers in the fridge for up to 2 days. Liver tastes best when consumed fresh but if you really have to freeze, then freeze your leftovers in a suitable, properly labeled, airtight container (bearing a description and best-by date). Consume frozen liver within 3 months.
frequently asked questions
what is the between veal liver and beef liver
Veal liver tends to have a milder smell and taste, in comparison to beef liver. This is because the veal liver has processed fewer toxins when compared to the much older beef liver. You will also find that the veal or calf's liver tends to be, for this reason, more costly.
You can use calf, beef, or pig liver for this old-fashioned liver with onions recipe. I personally like using beef as it is what I grew up eating, but hey, use what suits you.
how do I cook liver without flour?
To fry the liver without flour, first, pat it dry. You can season it with spices such as black pepper or garlic powder, but do not season the raw liver with salt as this draws out excess moisture and will not result in a suitable crust.
Add about a third of a cup of oil to a pan, allow it to heat under medium heat then fry the liver. You want to fry each side for about 2-3 minutes, or until browned. Once properly browned, set aside on a plate and season with salt.
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📖 Recipe
Old Fashioned Liver and Onions Recipe
Equipment
Ingredients
- 1 lb liver (beef, veal or pork) about 500 g
- 2 yellow onions large
- 4 rashers bacon (poultry bacon will also do fine)
- ⅓ cup olive oil
- ⅓ cup flour (all-purpose, arrowroot or tapioca flour)
- 1 apple
- 1 teaspoon garlic powder
- 1 tsp ginger powder
- ½ teaspoon salt
GRAVY
- 2 tablespoon butter or clarified butter or margarine
- 2 tablespoon flour (arrowroot for paleo or all-purpose)
- 1 cup vegetable or chicken stock
- ½ teaspoon garlic powder
- ½ teaspoon ginger powder
- ½ teaspoon black pepper
Instructions
Old fashioned liver and onions - frying method
- Place the liver in a colander and clean it under running water to get rid of excess blood then use a kitchen towel to pat it all dry.
- Remove any tough membrane that may be on the surface of the liver. You can soak the liver in milk for about 30 minutes to get rid of the strong liver smell, but this is an optional step.
- Next, slice the apple and onion and set them aside. Cut the liver into servable pieces (each about 1 inch or 2.5 cm thick).
- Add the flour, garlic powder and ginger powder to a bowl and stir to combine. Coat the liver pieces with the flour mixture making sure to shake off excess flour. Do not add salt at this point, as this will drain the moisture from the liver and make your old-fashioned liver dry.
- Add oil to a skillet and place it on the stovetop, under medium heat. Fry the onions and apples until translucent and slightly browned, then set aside on a plate. Fry the bacon for about a minute on each side, or until crisp then also set aside.Next, fry the liver for about 3-5 minutes on each side, or until properly browned.
- Transfer the liver to a plate, top with the bacon, onions and apples and cover with aluminium foil to keep warm. Proceed on to make the sauce.
- Prepare the gravy (see method below), transfer the fried liver, onions, bacon, and apples to a serving plate, and drizzle the sauce on top. Enjoy your old fashioned liver and onions with a side dish of your choice!
How to cook liver in the oven
- First, clean the liver under running water and remove any clear membrane that might be on the surface of the liver. Soak the liver in milk for 30 minutes, but this is an optional step.
- Next, slice the apple and onion and set them aside. Cut the liver into servable pieces (each about 1 inch or 2.5 cm thick).
- Combine flour, garlic powder and ginger powder in a bowl and stir. Coat the liver pieces with the flour mixture making sure to shake off excess flour. Do not add salt at this point, as this will drain the moisture from the liver and make it dry.
- Add oil to the skillet and heat under medium heat. Fry the onions and apples until translucent and slightly browned, then set aside on a plate. Fry the bacon for about a minute on each side, or until crisp then also set aside. Transfer half of the fried onions and apples to a casserole dish, and keep the other half aside on your plate.
- Proceed on to fry the sliced liver for about 3 minutes on each side or until browned. Transfer the liver to the casserole dish so that you now have onions and apples at the bottom, the liver in the middle, and finally, the remaining onions and apples. Lay the bacon on top, drizzle with gravy, cover with an aluminium foil and bake for 20 minutes at 365° F (approximately 180° C).
Sauce
- Melt butter under low heat. Add in the flour, black pepper, garlic, and ginger powder then use a whisk to stir. Continue stirring until it turns brown (for about 3-5 minutes).
- Once browned, add the stock and allow to simmer for a further 2 minutes.
- Continue whisking until thick then serve with the fried liver or drizzle on top of the casserole dish to bake.
Video
Notes
- To prevent the liver from turning chewy, make sure to remove the tough, outside membrane.
- Make paleo and gluten-free liver and onions by using a gluten-free blend such as tapioca flour or arrowroot flour.
- For a Keto or low-carb alternative, use a mixture of almond flour and parmesan cheese.
- Add more stock if you prefer a lighter and thinner sauce or gravy.
- Store your liver and onions in suitable airtight containers in the fridge for up to 2 days. Liver tastes best when consumed fresh but if you really have to freeze, then freeze your leftovers in a suitable, properly labeled, airtight container (bearing a description and best-by date). Consume frozen liver within 3 months.
Mama Maggie's Kitchen
"Mmm... I think I just heard my tummy growl. lol. Thank you for making me hungry!
Veronika Sykorova
I've never tried liver, I know my mom used to make this when I was a kid but I never tasted it. I like the process shots, it will help a lot when I try this!
Alex
I didn't know that about veal vs. beef liver and the toxins! I guess it's time to look into veal liver. I need to see if I can find that!
Erin
My husband and son love liver but I can't stomach it. I'm sure my husband will appreciate the oven directions! He always makes a mess making it on the stovetop. Yours also sounds way more flavorful! He just uses salt and onions. I'm so excited for him to try this!
Kate Hahnel
yes! The oven directions are much simpler he will certainly like it better then.
Jacqueline Debono
Here in Northern Italy, we mostly make liver alla Veneziana, which is calf's liver with onions, a classic recipe from Venice! I love that your recipe has bacon and apples! I can imagine how delicious that is! On my to make list!
Kate Hahnel
Thank you very much! I love Italian food and I can't wait to try the Italian version!
Aleta
I have always been too nervous to try my hand at cooking liver, but have been curious. Now I must give it a try, especially with those apples!
Kushigalu
I have never tried cooking liver at home. What a flavorful recipe. Thanks for all the tips you shared. I would love to make it in oven soon.
Kate Hahnel
you will be surprised at how simple it is. I hope you get to try it out.
Natalie
Lovely recipe. Haven't had liver in ages. This may be a classic but it still can surprise you. I love the addition of ginger in the gravy. Must give this a try!
veenaazmanov
Love your recipe and I love the combinations to the dish. Perfect flavors to the gravy also. Thanks.
Kate Hahnel
thank you very much, Veena. I am glad you love it.
Adriana
It has been a while since I had liver and onions. This was a childhood favorite I grew up with, so thanks for the memories need to make it soon.
Kate Hahnel
I also grew up eating liver and I am so happy I have been able to introduce my kids to it. It is such an underrated dish. Very nutritious too!