Calves' Livers with Caramelised Onions

    30 min

    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.

    135 people made this

    Serves: 4 

    • 50g butter
    • 1 onion, diced
    • 2 teaspoons caster sugar
    • 450g calves' livers
    • 4 tablespoons plain flour
    • 15g butter
    • salt and pepper to taste

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a medium frying pan, melt 50g butter over medium heat. Stir in onion and saute until softened. Stir in sugar and continue to cook until onion caramelises.
    2. Rinse liver and remove thin outer membrane. Slice liver into 5mm to 1.25cm thick slices.
    3. Heat remaining butter in a medium frying pan over medium heat
    4. Dredge liver in flour and brown in melted butter for about 1 to 1 1/2 minutes per side. Remove from heat and season to taste with salt and pepper. Serve livers smothered with caramelised onions.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (132)


    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)