Liver with Onion Gravy

  • Yield : 4 - 6
  • Servings : 4 - 6
  • Prep Time : 20m
  • Cook Time : 25m
  • Ready In : 45m
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As kids we would love it when Dad came home from the boucherie and it was his turn to get the liver and variety meats. Mom would cook us up some liver and onion. That was so good. She would also fry some too. It has been said that people with an ailing liver eat more liver to fight the disease.


  • 1 pound young calf liver
  • 1 - 2 sweet onions sliced
  • 3 tbsp oil or bacon fat
  • 1/4 cup flour
  • 3/4 cup water
  • 1 tsp salt
  • 1/4 - 1/2 tsp red pepper


Step 1

Remove the membrane from the liver and snip out the veins with kitchen scissors. Cut the liver into strips depending on your preference. Sprinkle with salt and pepper.

Step 2

Put the oil/fat in a heavy skillet over moderate heat. When the fat is hot, add the onions and sauté. Dip the liver slices into the flour and brown lightly.

Step 3

Add the water, cover tightly, lower the heat and cook for 10 to 15 minutes until the liver is well done and the gravy has thickened. Serve over rice with a couple of red radishes on the side.

If you want liver and onions, slice the onions and cook slowly in the oil/fat until golden. Set aside and keep warm. Season the liver with salt and pepper, add a little more oil if needed, and pan fry. Using the flour is optional -- some cooks use it and some do not. Serve liver topped with onions.


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