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Liver with Onions

Liver with Onions



  • 1 tbsp butter
  • 1 tbsp olive oil
  • 2 to 3 cups thinly sliced onions
  • 3/4 pound thinly sliced calves’ liver
  • Whole wheat flour
  • Salt and pepper
  • Red wine (optional)
  • Lemon wedges (optional)



  • Cook onions in butter and oil slowly for about 20 minutes, stirring occasionally until wilted and golden.
  • Remove from pan, lightly dust the liver in flour, salt and pepper, and sear over medium-high heat in a pan until brown on both sides.
  • Arrange the liver on a bed of fried onions.
  • Deglaze the pan with wine if desired, and pour over the liver.
  • Serve with lemon.