Liver and Onions

Liver and Onions is an old fashioned classic recipe that’s not only delicious but easy and economical! So, you say that liver is not your idea of a good meal? Think again – this recipe will convert even the most ardent opponent!

I love liver and onions! After being a vegetarian for 30+ years, I think it is delicious.

I know, you may not agree with me but, even my children enjoy it! So, if my children can eat it without complaining and even enjoy it (including the 4 yr. old), I challenge you to give it a try!

And, if you need a dependable source of good quality grass-fed liver, click here.

Benefits Of Eating Liver:

• Rich in key nutrients that keeps our brains healthy
• High in Vitamin B12
• Contains vitamins A,D,E and K
• High in Iron
• One of our best sources of natural folate

Tips For Preparing Liver And Onions

• Soak the liver in water or buttermilk to remove the bitter flavor
• Pat the liver dry before cooking
• Use kitchen scissors to cut the liver for ease
• This recipe can be easily adapted with your favorite herbs, spices and seasonings

If you’ve tried this recipe for liver and onions or any other recipe on Cultured Palate please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM, YouTube and TWITTER.

5 from 1 vote

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Liver and Onions

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Liver and Onions is an old fashioned classic recipe that's not only delicious but easy and economical! Gaps Legal Recipe.

Course: Main Course

Cuisine: American

Keyword: liver and onions

Servings: 4 servings

Calories: 300 kcal

Author: Cultured Palate

Ingredients

• 1 lb beef liver cut into pieces
• 1 Tbsp rosemary
• 1 onion chopped
• 1 Tbsp thyme
• 1/2 c red wine opt. or use water
• 1 Tbsp lemon juice
• 3 cloves garlic minced
• 4 Tbsp butter at room temp.
• 1/2 tsp mustard here is a good GAPS friendly recipe
• salt and pepper to taste

Instructions

1. Soak the liver (in the refrigerator) in buttermilk or kefir to reduce the bitter flavor. You may also cover the liver in water and add 4 Tbsp of lemon juice. After 24 hrs, drain, rinse and pat dry.
2. Saute the liver, onions and garlic in 4 Tbsp butter until the liver is browned and the onions are translucent.
3. Add the wine (or water), mustard, herbs and lemon juice. Cook uncovered until most of the liquid is gone.
4. It is just that easy and very delicious!

Recipe Notes

Tips For Preparing Liver And Onions

• Soak the liver in water or buttermilk to remove the bitter flavor
• Pat the liver dry before cooking
• Use kitchen scissors to cut the liver for ease
• This recipe can be easily adapted with your favorite herbs, spices and seasonings

Nutrition Facts

Liver and Onions

Amount Per Serving

Calories 300 Calories from Fat 135

% Daily Value*

Total Fat 15g 23%

Saturated Fat 8g 40%

Cholesterol 342mg 114%

Sodium 190mg 8%

Potassium 452mg 13%

Total Carbohydrates 9g 3%

Dietary Fiber 1g 4%

Sugars 1g

Protein 23g 46%

Vitamin A 392.5%

Vitamin C 10.9%

Calcium 3.7%

Iron 35%

* Percent Daily Values are based on a 2000 calorie diet.

Dina-Marie, RN and founder of Cultured Palate has learned the importance of diet for health - the hard way! As the mom of 10, and leaving the corporate world to start a vineyard, she knows the value of simple living and you can too! Dina-Marie and Cultured Palate's medical advisors, Dr. Dalton and Dr. O'Connor, want you to have accurate information at your fingertips.

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