Liver and Onions is a dish that has been enjoyed by many people for generations. Despite its humble origins, this classic British dish remains popular today. It is a hearty and comforting meal that is perfect for those cold and dark winter nights.
Liver and Onions is a simple dish that is easy to prepare. The key is to choose high-quality liver and onions that are fresh and full of flavor. It is important to slice the onions thinly and cook them slowly until they are caramelized and sweet. The liver should be cooked quickly over high heat to ensure that it is tender and juicy.
Liver and Onions is a great source of iron, which is essential for the production of red blood cells. It is also a good source of vitamins A and B12, which are important for maintaining healthy skin and nerve function. Liver is also high in protein, making it a great choice for those who are looking to build muscle or maintain a healthy weight.
If you have never tried Liver and Onions before, you are missing out on one of the great British classics. It is a dish that is simple yet delicious, and it is sure to become a firm favourite in your household.
In conclusion, Liver and Onions is a classic British dish that has stood the test of time. It is easy to prepare, packed full of nutrients, and delicious. Whether you are cooking for your family or entertaining friends, Liver and Onions is sure to be a hit. So why not give it a try today?

Liver and Onions

Recipe by William DickinsonCourse: MainDifficulty: Easy


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Before using liver, it is recommended to soak it to remove most of the bitter taste, you can soak it in lemon juice, Apple cider vinegar, sauerkraut juice or milk, this step is not essential but will make the liver more palatable. You will also find that grass-fed and pastured liver taste significantly better than conventional grain fed.


  • 300g liver

  • One large onion

  • 250ml beef stock

  • Cooking oil of your choice (beef tallow, ghee, coconut oil)


  • Get your frying pan hot and add your oil, add the liver and brown on both sides.
  • Once a nice caramelization has begun to form, add the onions, add salt to draw out the moisture.
  • Continue cooking until onions are beginning to brown and go crispy, at this point add the beef stock and bring to the boil.
  • Simmer for 15 mins to an hour, checking the consistency of the gravy regularly.
  • Add water to loosen the gravy up or cook for longer to thicken it.
  • Serve by itself or with a side dish like a salad, boiled vegetables or avocado.

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