How to make liver and onions
Did you know that liver is one of the foods that provide the largest amount of iron? That is why recipes prepared with this viscera are appropriate for people with anaemia, as well as children and the elderly.
If you hate liver, it is probably because you've never had it prepared properly. One of the traditional and tastiest ways of cooking it is liver and onions, a simple yet tasty dish. So on OneHowTo we explain step by step how to make liver and onions.
The first step in preparing liver and onions is to fillet the liver if you have purchased it whole, season to taste and cover in flour. Meanwhile, heat olive oil in a pan, once it is hot, fry the chopped liver; when golden brown, remove from the pan and set aside for later.
Peel and cut the onions either into rings or strips, although the pieces don't need to be too small, and do the same with the garlic cloves.
That done, you must add salt to the onions and then fry the vegetables in a pan with plenty of olive oil. When the onions have turned golden, they are ready.
At this point, you can add the liver to the pan where you have sautéed onions and pour in the glass of white wine. Put the heat to low and stir with a wooden spoon; you should leave enough time for the alcohol to evaporate.
The moment you see the sauce has reduced and begins to take consistency, the liver and onions will be ready and, therefore, you'll put out the hob.
To accompany this dish, you can try oven baked potatoes braised vegetables, boiled or fried potatoes... whatever you prefer!
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