Liver & Onions

Liver and onions: a secret that will make it irresistible

Prep time: 1 hour 30 mins

Cook time: 20 mins

Total time: 1 hour 50 mins

Serves: 6

Liver is packed with nutrients and is a great way to get lots of protein and iron and many micronutrients. Here’s a great way to prepare it. We like it served with steamed rice and a big green salad.

Ingredients

2 pounds liver, sliced thin
1½ cups of milk, or so
2 large onions, sliced into rings (preferably sweet or Vidalia onions)
¼ cup butter, divided (add more if necessary–don’t skimp on the butter!)
2 cups all-purpose flour, with salt and pepper added, or more as needed

Instructions

First, the Big Secret: An hour or two before dinner, place liver in a shallow bowl (or a ziplock bag) and cover with milk, and refrigerate. Let soak as long as possible. This will remove much of the bitter taste from the meat. Then, melt a couple of tablespoons of butter in a heavy skillet (I use cast-iron) and saute onion rings slowly until they are translucent and a bit carmelized, on medium-low heat. While the onions are cooking, dredge the liver slices in the flour/salt/pepper mixture. Remove the onions from the skillet, and melt the rest of the butter. Saute the liver in the butter slowly, turning once. My family likes the liver with just a hint of pink inside, and it takes only a few minutes to cook it to this point. When all the liver is cooked, reduce heat, add the onions back to the skillet, and heat through. Arrange on platter and serve