Liver and Onions

Liver and Onions

Liver and onions come together in this hearty dish that's ready in 25 minutes - perfect for dinner!

Prep Time



Total Time






tablespoons butter or margarine
medium onions, thinly sliced
lb beef or veal liver, 1/2 to 3/4 inch thick
All-purpose flour
tablespoons vegetable oil or shortening
Salt and pepper to taste
  1. In 10-inch skillet, melt butter over medium-high heat. Cook onions in butter 4 to 6 minutes, stirring frequently, until light brown. Remove onions from skillet; keep warm.
  2. Coat liver with flour. In same skillet, heat oil over medium heat. Cook liver in oil 2 to 3 minutes on each side or until brown on outside and slightly pink in center, returning onions to skillet during last minute of cooking. Don't overcook or liver could become tough. Sprinkle with salt and pepper.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve this favorite dish sprinkled with crumbled crisply cooked bacon, and add mashed potatoes on the side.
Lighter Liver and Onions:
For 8 grams of fat and 200 calories per serving, omit butter and decrease oil to 1 tablespoon. Use nonstick skillet. Spray skillet with cooking spray before cooking onions in step 1.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 310
    • (Calories from Fat 190),
  • Total Fat 21g
    • (Saturated Fat 7g,
    • Trans Fat 1/2g),
  • Cholesterol 325mg;
  • Sodium 310mg;
  • Total Carbohydrate 10g
    • (Dietary Fiber 1g,
    • Sugars 3g),
  • Protein 20g;
Percent Daily Value*:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 2 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.