Baked Liver and Onions
Okay… I know some of you are probably thinking… Sarah has gone crazy… this is DISGUSTING! But I have to tell you… it is totally NOT! It is really delicious, and super healthy and nutritious! REALLY… I promise!! Honestly, I like liver to begin with, but I think that cooked this way, it is palatable, even to someone, who is not thrilled about liver. If you are still not convinced, please consider the following information about liver:
- Liver is densely nutritious (practically a super food!) and is high in Protein, Vitamin A, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Phosphorus, Copper and Selenium [1].
- Liver has a very low glycemic index [1].
- Eating liver may help you to lose weight [2].
- Liver may prevent diseases, such as anemia [2].
- Eating liver may also prevent cardiovascular diseases and heart attacks [2].
- I have heard that eating liver benefits your liver!
So… after hearing all of this are you willing to give liver a try?? Please let me know what you think if you do! Here is the recipe!
Baked Liver and Onions
Baked Liver and Onions
Ingredients
- 1 1/2 lb calf livers (these are better tasting and more tender than regular beef livers)
- 2 tsp olive oil
- 2 large cooking onions, sliced into rings
- 1/4 tsp salt
- 1/4 tsp black pepper
- 8 pieces of bacon
Instructions
Preheat your oven to 375 degrees F. In a glass baking dish, lay out all of the
pieces of liver. Cover each piece completely with the sliced
onions. When I say cover completely, I mean it.. this makes the liver
taste really good! Drizzle the olive oil over the livers, and sprinkle
the salt and pepper over the livers. Place in the oven and bake for about
30-35 minutes, or until the liver and onions are cooked completely. While
the livers are cooking, fry the bacon until the slices are crispy and place them
on a paper towel to drain the fat away. When everything is done serve the
liver with 2 pieces of bacon per person. Enjoy!
Notes
This is an easy way to bake liver and onions in the oven!
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 440Total Fat: 22gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 980mgSodium: 664mgCarbohydrates: 8gFiber: 1gSugar: 3gProtein: 50g
Nutrition Information is automatically calculated by Nutritionix and may not always be accurate.
[1] http://nutritiondata.self.com/facts/beef-products/3469/2
50 Comments
Carole
Lovely work, Sarah! Would you be happy to link it in to the current Food on Friday over at Carole’s Chatter which is creating a collection of recipes using offal? This is the link . I do hope to see you there. Cheers
Carole
So glad you added this to the collection, Sarah. Hope to see you again soon. Cheers
Sarah
You are welcome Carole! Glad you liked the recipe! :-)
Isobel
I just fond this recipe for live & am going to make this tonight.
Do you cover the dish with foil or not cover the dish at all.
Read the comments & everyone seems to love this recipe
Thnks
Sarah
Thanks Isobel! No need to cover the dish with foil!
Isobel
Thanks :) Have you e er put canned drained mushrooms on as well as the onion?thought I would do half the liver with both??
Isobel
This is my update on baked liver & onions — DELICIOUS !
The only thing I did different was I lined my glass dish with
Parchment paper ,put the liver pieces in the dish ,put pepper on the liver( I don’t use salt) then I drizzled with the olive oil
& then on half the liver I placed mushrooms,( canned & drained) & then covered the liver with lots of onions like the recipe said. I baked in my convection oven for 40 minutes
But I checked the liver at 30 minutes.Every oven is different
What a great way to bake liver.I served with left over mash
Potatoes fried with onions & fried mushrooms. Also served chil sauce.This recipe is a real Keeper !
Sarah
So glad you liked it!
sandra
Absolutely wonderful and tender. I prepared the live without the bacon. Ohhhh so delicious.
Thank you.
Sarah
You are welcome! I am so glad you enjoyed it!
Al Swilling
For religious and health reasons, I omitted the bacon. I also waited until after the liver was cooked to salt it. Another thing that I did differently, and always do before cooking beef liver, was to soak the liver in milk for 30 minutes before cooking to take away any bitter taste. Other than that, I baked the liver and onions according to your instructions. It was very good, and it was faster and easier than cooking on the stove top. I also liked that it was not greasy. Lightly brushing the liver with EVOO was all the oil necessary, and that is much healthier than sauteing the onions and breading and frying the liver on the stove top. I prefer baking to frying in this case.
Thank you very much for the recipe.
Sarah
Thank you so much! I am so glad you enjoyed the recipe! :-)
Pam Alexander
I heard before of soaking the liver in milk before cooking but haven’t tried it yet. I will when I prepare this recipe!
Sarah
I am so glad you like my recipe! I hope you like it!
MizzBecky82
Can this be made with chicken livers instead?
Sarah
I have not tried with chicken livers, but I see no reason why not!
Becky Channell
I’ve made this 5x now and always use 2(1.25lb) of chicken liver. Have only done the bacon one time.
I add extra garlic powder and am going too try some drained can Mushrooms when I make it tonight. Sooooo good!
Sarah
I’m so happy to hear you like it!!
Pam Alexander
I love Liver and Onions and definitely will try this! Don’t know how many in my family will try it but if they don’t, more for me!
Thank you for sharing this recipe
Christiana Threats
Tried this recipe and my husband loved it! It was great!
Sarah
Thank you! I am so glad you enjoyed it!
Kathleen Adams
I love love liver and onions, we have it once a week. I’ve never baked it but love it even more!
Sarah
Thank you so much! I am so glad you like it!!!
Sarah
Thank you so much!!!
Justin Oliver
I put sliced chorizo on before the onions, gives a lovely smoked flavour
Sarah
That sounds wonderful. What a great idea!
Mary
Do I have to marinate in milk beef liver?
Sarah
You don’t have too, but it makes it taste milder.
Mary
Thanks!! Now I know why my mom’s was like shoe leather and tasted like it LOL!!
Andry Abboud
I’m from Indonesia. We eat liver and other organs that cooked many ways.
You should try our recipes, Sarah.
We have Sambal Goreng Hati, Coto Makassar, Nasi Goreng Hati, etc.
Sarah
Sounds interesting!!
Becky
I’m trying this tonight! I’m going to add fresh mushrooms.
Becky
I’m trying this tonight! I’ll be adding mushrooms. Can’t wait!
Sarah
I hope you enjoyed!!
Gina
Made your recipe tonight. It was great!
Sarah
Thanks!!!
Gen
My boyfriend is a huge onion lover and I heard liver was incredibly good for you. I’ve always been curious so I made this – delicious! Thank you for the recipe.
Sarah
Thank you!
Kris
This was super easy and delicious! Will make again!
Kris recently posted…15 Best Smoothie King Recipes
Sarah
Thank you!
James Strange
Next time I make liver and onions I will try this method. It will save a lot of clean up time.
James Strange recently posted…Easy dal Palak recipe (stovetop and instant pot)
Sarah
Hope you enjoy!
Jere Cassidy
I have only made fried liver with onions and this really is so much better baked. I loved your step on covering the livers with the sliced onions. Also, loved the bacon with the livers.
k
My ‘mama’ loves liver and onions, and I needed to figure out how to make it for her. She adored this version, said it was just like she used to make. Thank you!
Sarah
So glad you liked it!
Pingback:
Steve H
I varied your recipe slightly. I used lambs liver. I made a mix of white flour, rosemary and thyme, and dusted the liver with the herby flour mix before laying them in the pyrex roasting dish. Then added the salt and olive oil, and completely covered with sliced onions. I also sliced up some shallots and put those in the gaps between the onions. I didn’t put any foil over it, as per your directions. Put it pre-heated oven at 200 degC and baked for 35 minutes. It was very easy to lift them out of the dish at the end, no sticking (that was the idea of the flour dusting). It was done just right, looked thoroughly cooked, but not overdone. I had mine with some steamed broccoli and carrots. Maybe I’ll add a few more herbs next time for flavour, can you suggest any other herbs that would go with this dish? Also, I read some people say liver is supposed to be washed under the tap before cooking, I’ve never heard of that before, is that something you would recommend? Great recipe, and very easy!!
Steve H recently posted…Lahana (Syrian Meat and Rice Cabbage Rolls)
Sarah
So glad you liked it!
Julia
I had a bumper crop of red onions last summer and they have kept well so I covered the liver with them. My new favorite way to fix liver! Delicious!
Sarah
Thank you so much! I’m so glad you enjoyed it!