How to Make Liver and Onions – A Classic British Comfort Dish

--- published by foodie Parmod.

Liver and onions is a timeless British dish that evokes memories of home-cooked meals, school dinners, and warming plates on cold evenings. While liver may not be to everyone's taste at first, when cooked correctly – tender, flavourful, and served with caramelised onions and rich gravy – it becomes a truly comforting and nutritious meal.

---

🛒 Ingredients for Traditional Liver and Onions (Serves 2–3)

400g lamb or calf liver, sliced thinly

2 large onions, thinly sliced

2 tbsp plain flour (for dusting)

Salt and black pepper to taste

3 tbsp vegetable oil or dripping

30g butter

250ml beef or chicken stock

1 tsp Worcestershire sauce (optional)

Fresh parsley, chopped (for garnish)

---

🍳 How to Make Liver and Onions – Step-by-Step Instructions

1. Prepare the Liver

Rinse the liver slices under cold water and pat dry with kitchen paper. Trim any membranes or sinew, as these can become tough during cooking. Lightly season with salt and pepper, then dust the liver in plain flour to help it brown and add body to the gravy.

> Tip: Soaking the liver in milk for 30 minutes before cooking can help reduce any strong flavour and make it more tender – especially if using ox liver.

---

2. Cook the Onions

In a large frying pan or skillet, heat 2 tablespoons of oil over medium heat. Add the sliced onions and cook slowly for 10–15 minutes, stirring often, until soft, golden, and caramelised. Lower heat if they begin to catch. Remove and set aside.

---

3. Fry the Liver

Add the remaining oil and butter to the pan. Increase heat to medium-high and cook the floured liver slices for 1–2 minutes per side. Liver cooks quickly – avoid overcooking as it becomes dry and tough. Remove the liver and keep warm.

---

4. Make the Onion Gravy

Reduce heat to medium. Return the onions to the pan, sprinkle in a little leftover flour, and stir for 1 minute. Gradually add stock, stirring continuously to avoid lumps. Simmer for 3–4 minutes until the gravy thickens. Add Worcestershire sauce for extra depth, if using.

---

5. Combine and Serve

Return the liver to the pan and heat through gently for 1–2 minutes, coating it in the gravy. Garnish with chopped parsley and serve immediately.

---

🥔 What to Serve with Liver and Onions

This dish pairs wonderfully with:

Creamy mashed potatoes

Buttered new potatoes

Steamed greens like cabbage or kale

Mushy peas

Yorkshire pudding (for a fuller roast-style meal)

---

🧠 Nutritional Benefits of Liver

Liver is one of the most nutrient-dense foods you can eat. It's rich in:

Iron (ideal for those with anaemia)

Vitamin A

Vitamin B12

Protein

Folate

Just be sure not to eat it too frequently due to the high vitamin A content.

---

🧀 British Cooking Tip

Lamb's liver is often milder and more tender than beef liver, making it a good starting point if you're new to the dish. Calf’s liver is also a popular choice in restaurants due to its delicate flavour.

---

📜 A Bit of British Food History

Liver and onions has been a staple of the British working-class diet since the Victorian era. Cheap, filling, and nourishing, it was a regular part of school dinners and wartime meals. Over the years, it's earned a reputation as a retro comfort food that’s now experiencing a small revival in gastropubs and traditional cafés.

---

🔍 

how to make liver and onions

traditional British liver and onions recipe

lamb liver recipe UK

onion gravy for liver

easy liver and onions recipe

old fashioned liver and onions

British offal recipes

liver and onions with mashed potatoes

---

🏁 Final Thoughts

Liver and onions may be a dish from a bygone era, but it's far from forgotten. When made well, it’s a rich, tender, and comforting classic of British cuisine. Whether you're cooking it for its health benefits or for its deep, savoury flavours, liver and onions deserves a place on your dinner table.

---

Enjoyed this recipe? Bookmark it, share with fellow food lovers, and explore more traditional British meals on our blog.

--- write ✍️ by foodie Parmod.