What makes this liver and onions recipe different is the onions are fried crispy first and reserved to top the cooked liver. The liver is dredged in seasoned flour and browned in the same pan that the onions was cooked. After the liver is browned, the liver is then braised in the same pan until tender. Gravy is made in the pan of liver and served over the liver and topped with crisp fried onions. The onions don’t turn into mush and gets lost in the gravy. It makes a great presentation for a plain dish.
Fried Liver and Onion
- 2 large onions sliced
- 3 tablespoons butter
- pinch of salt
- 1 pound sliced liver
- 1 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon vegetable oil
- 1 cup water
- 1 teaspoon Worcestershire sauce
In a large skillet fry sliced onions in butter with a sp of salt on medium heat and until onions have browned and crispy on the edges. Remove onions and keep warm.
In a large plate mix flour with salt and pepper. Dredge the sliced liver in flour. In the skillet that was used to fry add oil. Fry liver in skillet until browned on each side turning once. Once liver is browned add water and Worcestershire sauce to pan and cover and simmer for 10 minutes until liquid thickens.
Serve liver with gravy topped with onions