Liver with Onion Gravy

4 servings Prep: 15 m Cook: 30 m Total: 45 m Intermediate
5.0/5 (1)
Liver with Onion Gravy
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 with sweet onions in a rich gravy. 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.

Ingredients

4 servings
  • 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-by-Step Instructions

  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.
  2. Put the oil/fat in a heavy skillet over moderate heat. When the fat is hot, add the onions and sauté until golden and soft, about 8-10 minutes. Dip the liver slices into the flour and brown lightly on both sides, about 2-3 minutes per side.
  3. Add the water, cover tightly, lower the heat to low and simmer 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.

Common Problems and Solutions

Q: Why does my liver turn out tough and rubbery?

A: Don't overcook it! Liver becomes tough when cooked too long. Keep the heat moderate and cook just until no longer pink inside, about 10-15 minutes total. Young calf liver is more tender than beef liver.

Q: How do I remove the membrane without tearing the liver?

A: Use a sharp knife to carefully lift one edge of the thin membrane, then gently peel it away. Kitchen scissors work great for snipping out any visible veins or tough connective tissue.

Q: Can I make the gravy thicker or thinner?

A: For thicker gravy, add a bit more flour to the liver coating or let it simmer uncovered for a few extra minutes. For thinner gravy, add more water before covering.

Tips and Techniques

Young calf liver is more tender and milder in flavor than mature beef liver. If you can only find beef liver, soak it in milk for 30 minutes before cooking to mellow the flavor. Don’t skip removing the membrane and veins—this makes a big difference in texture.

Ingredient Substitutions

  • young calf liver: beef liver or chicken livers
  • bacon fat: vegetable oil or butter
  • sweet onions: yellow onions

Equipment Needed

  • heavy skillet or cast iron pan
  • kitchen scissors
  • sharp knife

Historical Context

Boucherie was a traditional Cajun community event where families would gather to butcher animals and share the meat. Nothing went to waste, and organ meats like liver were highly valued for their nutrition and flavor.