A super-easy dish, which is packed full of delicious flavours. Calves' livers are pan-seared and served with caramelised onions. For the best results, be sure not to overcook the livers.
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. - 17 Oct 2007 (Review from Allrecipes US | Canada)
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. - 21 Feb 2008 (Review from Allrecipes US | Canada)
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! - 06 Dec 2006 (Review from Allrecipes US | Canada)