Liver and onions: two secrets that will make it irresistible
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Serves: 6
Liver is packed with nutrients, and adding it to your diet is a great way to get 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.
  • 2 pounds liver, sliced thin
  • 1½ cups of milk, or more, enough to cover
  • 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
  1. First Secret you must know: 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.
  2. 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, about 10-15 minutes.
  3. While the onions are cooking, cut the liver into strips and dredge them in the flour/salt/pepper mixture one by one.
  4. When soft and translucent, move the onions from the skillet and set aside.
  5. Melt the rest of the butter.
  6. Saute the liver in the melted butter slowly, turning once. Second Secret: Do not overcook! My family likes liver with just a hint of pink inside, and it takes only a few minutes to cook it to this point.
  7. When all the liver is cooked, reduce heat, add the onions back to the skillet, and heat through. Arrange on platter and serve.
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