Liver and onions

This is made with beef liver, which is nutritionally rich. It can also be made with calves liver, which is milder in taste. 4 servings.

The liver and onions are cooked separately. The onions take about 15 minutes to cook, so if you don’t have time you can skip the onions. To save time, the onions are cooked in a microwave and can be cooking at the same time you are cooking the liver. The traditional way to cook the onions is to cook them in the skillet first, then cook the liver after they are done in the same skillet. The onions will be more caramelized done this way, but it takes more time.

The liver can be served directly out of the pan when done. The sauce is delicious, but takes another 5 minutes and can be skipped if you are in a hurry and don’t have time to make it.


2 tablespoons coconut oil (or butter)

1 pound sliced beef liver (1/4 inch thick slices)

4 medium onions sliced

1/2 cup white wine (for optional sauce)

1 tablespoon sherry vinegar (for optional sauce) – or use any other wine vinegar or lemon juice instead


First the onions. Put the sliced onions into a covered glass baking dish in the microwave with 1 tablespoon of coconut oil (or butter). Cook on high for 10 minutes. Stir the onions, removing any stray bits that look burnt. Return and cook another 5 minutes.

Second the liver. Heat a frying pan for two minutes over medium heat, then add 1 tablespoon of coconut oil (or butter). When the oil is melted, add the liver slices. Depending on the size of your pan, you may have to do this in two batches. Cook the liver for 2 minutes then turn and cook an additional 2 minutes. Do not overcook or it will become tough and hard to eat.

Third, the sauce. After removing the liver from the pan, turn up the heat to high and add the wine. Use a wooden spoon or a spatula to scrape up any bits and pieces that have stuck to the pan. Stir occasionally. Cook until the sauce is reduced by half. Add the vinegar and stir. Spoon over the slices of liver.

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