Liver and Onions

Name: Liver and Onions
Total time: 55 min
Yield: 4 servings
Cuisine: british
Ingredients: 600 g White onion; 20 g Butter; 15 ml Sunflower oil; 200 g Smoked streaky bacon; 600 g lamb's liver; 40 g Plain flour; 0.5 tsp Salt; 0.5 tsp Ground black pepper; 20 g Butter; 15 ml Sunflower oil; 300 ml Beef stock; 2 tbsp Worcestershire sauce

55 min · 44 min active · makes ~1.85 kg · Medium

Lamb's liver pan-fried with caramelized onions, smoked bacon, and Worcestershire sauce. Serves 4.

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Liver and Onions

Lamb's liver pan-fried with caramelized onions, smoked bacon, and Worcestershire sauce. Serves 4.

See more →

TOTAL TIME

55 min

ACTIVE TIME

44 min

QUANTITY

~1.85 kg

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/10

Tools0/9

Ingredients

0/10 gathered · 4 servings

600g

40g

30ml

200g

600g

40g

0.5tsp

300ml

2tbsp

#	Quantity	Notes	State
1	600g	—	—
2	40g	—	—
3	30ml	—	—
4	200g	—	—
5	600g	—	—
6	40g	—	—
7	0.5tsp	—	—
8	0.5tsp	—	—
9	300ml	—	—
10	2tbsp	—	—

Tools

10 items

Serveware

1 item

Procedure

25 steps

1 of 25

Peel the onions, halve them through the root and discard the skins.

White onion · 600 g

⏱ 1 min

ResultPeeled onion

2 of 25

Slice each onion half into thin half-moons, about 3 mm thick.

Peeled onion · step 1

⏱ 1 min

ResultThinly sliced onions

3 of 25

Tip the sliced onions into the large frying pan.

Thinly sliced onions · step 2

⏱ 5s

ResultThinly sliced onions

4 of 25

Add half the butter to the pan with the onions.

Butter · 20 g

⏱ 5s

ResultThinly sliced onions and butter

5 of 25

Add half the sunflower oil to the pan.

Sunflower oil · 15 ml

⏱ 5s

ResultThinly sliced onions and butter and sunflower oil

6 of 25

Cook the onions over a medium-low heat, stirring occasionally, until they are deeply golden and very soft.

⏱ 25 min

ResultSoftened golden onions

7 of 25

Add the bacon rashers to the pan, laying them flat among the onions.

Smoked streaky bacon · 200 g

⏱ 5s

ResultSoftened golden onions and smoked streaky bacon

8 of 25

Fry over a medium heat, turning the bacon with tongs, until the bacon is crisp and lightly browned.

⏱ 4 min

ResultCrisp bacon and golden onions

9 of 25

Lift the bacon and onions out of the pan onto a plate, leaving any fat behind.

Crisp bacon and golden onions · step 8

⏱ 10s

ResultCooking fatused in step 15

10 of 25

Cut the liver into slices about 1 cm thick, trimming away any sinew or tubes as you go.

Lamb's liver · 600 g

⏱ 1 min 30s

ResultThinly sliced lamb liverused in step 14

11 of 25

Tip the flour into a shallow dish.

Plain flour · 40 g

⏱ 5s

ResultPlain flour

12 of 25

Add the salt to the flour in the dish.

Salt · 0.5 tsp

⏱ 5s

ResultPlain flour and salt

13 of 25

Add the black pepper to the flour and mix everything together with a fork.

Ground black pepper · 0.5 tsp

⏱ 5s

ResultPlain flour and salt and ground black pepper

14 of 25

Toss each slice of liver in the seasoned flour, pressing it gently so it is evenly coated on both sides, then shake off any excess.

Thinly sliced lamb liver · step 10

⏱ 1 min

ResultSeasoned flour-coated liverused in step 17

15 of 25

Add the remaining butter to the frying pan and set it over a high heat.

Butter · 20 gCooking fat · step 9

⏱ 5s

ResultCooking fat and butter

16 of 25

Add the remaining sunflower oil to the pan and let it heat until the butter foams and smells nutty.

Sunflower oil · 15 ml

⏱ 5s

ResultCooking fat and butter and sunflower oil

17 of 25

Lay half the flour-coated liver slices in the hot pan in a single layer, without crowding; you will fry the rest in a second batch.

Seasoned flour-coated liver · step 14

⏱ 10s

ResultSeasoned flour-coated liver mixture

18 of 25

Fry over a high heat for about 2 minutes per side, turning once with tongs, until browned outside and cooked through with no pink in the centre. Lift them onto the second plate and fry the remaining slices the same way.

⏱ 8 min

ResultSeared liver

19 of 25

Lift the liver slices onto a second plate, leaving the pan drippings behind.

Seared liver · step 18

⏱ 10s

ResultPan drippingsused in step 24

20 of 25

Pour the beef stock into the pan, scraping up any browned bits from the base with a wooden spoon.

Beef stock · 300 mlPan drippings · step 19

⏱ 5s

ResultPan drippings and beef stock

21 of 25

Stir in the Worcestershire sauce.

Worcestershire sauce · 2 tbsp

⏱ 5s

ResultPan drippings and beef stock and worcestershire sauce

22 of 25

Boil the liquid over a high heat, stirring, until it reduces by about half and has a light gravy consistency.

⏱ 3 min

ResultRich gravy

23 of 25

Tip the bacon and onions from the first plate back into the pan, nestling them into the gravy.

Crisp bacon and golden onions · step 9

⏱ 10s

ResultCrisp bacon and golden onions and rich gravy

24 of 25

Slide the seared liver slices from the second plate into the pan alongside the bacon and onions.

Seared liver · step 19

⏱ 10s

ResultSeared liver and crisp bacon mixture

25 of 25

Warm everything together over a gentle heat, spooning the gravy over the liver, until just heated through — do not let it boil or the liver will toughen.

⏱ 1 min

ResultGravy-coated liver and onions

Total Time55 min

#	Product	Action
1	600 g	Peel the onions, halve them through the root and discard the skins.⏱ 1 minResultPeeled onion
2	Peeled onionstep 1	Slice each onion half into thin half-moons, about 3 mm thick.⏱ 1 minResultThinly sliced onions
3	Thinly sliced onionsstep 2	Tip the sliced onions into the large frying pan.⏱ 5sResultThinly sliced onions
4	20 g	Add half the butter to the pan with the onions.⏱ 5sResultThinly sliced onions and butter
5	15 ml	Add half the sunflower oil to the pan.⏱ 5sResultThinly sliced onions and butter and sunflower oil
6	—	Cook the onions over a medium-low heat, stirring occasionally, until they are deeply golden and very soft.⏱ 25 minResultSoftened golden onions
7	200 g	Add the bacon rashers to the pan, laying them flat among the onions.⏱ 5sResultSoftened golden onions and smoked streaky bacon
8	—	Fry over a medium heat, turning the bacon with tongs, until the bacon is crisp and lightly browned.⏱ 4 minResultCrisp bacon and golden onions
9	Crisp bacon and golden onionsstep 8	Lift the bacon and onions out of the pan onto a plate, leaving any fat behind.⏱ 10sResultCooking fatused in step 15
10	600 g	Cut the liver into slices about 1 cm thick, trimming away any sinew or tubes as you go.⏱ 1 min 30sResultThinly sliced lamb liverused in step 14
11	40 g	Tip the flour into a shallow dish.⏱ 5sResultPlain flour
12	0.5 tsp	Add the salt to the flour in the dish.⏱ 5sResultPlain flour and salt
13	0.5 tsp	Add the black pepper to the flour and mix everything together with a fork.⏱ 5sResultPlain flour and salt and ground black pepper
14	Thinly sliced lamb liverstep 10	Toss each slice of liver in the seasoned flour, pressing it gently so it is evenly coated on both sides, then shake off any excess.⏱ 1 minResultSeasoned flour-coated liverused in step 17
15	20 g	Add the remaining butter to the frying pan and set it over a high heat.⏱ 5sResultCooking fat and butter
15	Cooking fatstep 9
16	15 ml	Add the remaining sunflower oil to the pan and let it heat until the butter foams and smells nutty.⏱ 5sResultCooking fat and butter and sunflower oil
17	Seasoned flour-coated liverstep 14	Lay half the flour-coated liver slices in the hot pan in a single layer, without crowding; you will fry the rest in a second batch.⏱ 10sResultSeasoned flour-coated liver mixture
18	—	Fry over a high heat for about 2 minutes per side, turning once with tongs, until browned outside and cooked through with no pink in the centre. Lift them onto the second plate and fry the remaining slices the same way.⏱ 8 minResultSeared liver
19	Seared liverstep 18	Lift the liver slices onto a second plate, leaving the pan drippings behind.⏱ 10sResultPan drippingsused in step 24
20	300 ml	Pour the beef stock into the pan, scraping up any browned bits from the base with a wooden spoon.⏱ 5sResultPan drippings and beef stock
20	Pan drippingsstep 19
21	2 tbsp	Stir in the Worcestershire sauce.⏱ 5sResultPan drippings and beef stock and worcestershire sauce
22	—	Boil the liquid over a high heat, stirring, until it reduces by about half and has a light gravy consistency.⏱ 3 minResultRich gravy
23	Crisp bacon and golden onionsstep 9	Tip the bacon and onions from the first plate back into the pan, nestling them into the gravy.⏱ 10sResultCrisp bacon and golden onions and rich gravy
24	Seared liverstep 19	Slide the seared liver slices from the second plate into the pan alongside the bacon and onions.⏱ 10sResultSeared liver and crisp bacon mixture
25	—	Warm everything together over a gentle heat, spooning the gravy over the liver, until just heated through — do not let it boil or the liver will toughen.⏱ 1 minResultGravy-coated liver and onions
Total Time		55 min

Serving

Divide the liver, bacon and onions between 4 warm dinner plates and spoon the gravy generously over everything.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	652kcal
	48g
	41g
	14g
	23g
	8g
	2g
	1,257mg

Ingredients0/10

Tools0/9

Recipe

Liver and Onions

Lamb's liver pan-fried with caramelized onions, smoked bacon, and Worcestershire sauce. Serves 4.

What you’ll doYou will slow-cook sliced onions with bacon until deeply golden, then set them aside. Meanwhile you will flour the liver slices, then sear them in hot fat until browned outside and cooked through with no pink in the centre. You will deglaze the pan into a light gravy, then bring everything together gently to warm through without toughening the liver.

Serves4

Total55 min

LevelMedium

Ingredients

White onion600 g
Butter40 g
Sunflower oil30 ml
Smoked streaky bacon200 g
Lamb's liver600 g
Plain flour40 g
Salt0.5 tsp
Ground black pepper0.5 tsp
Beef stock300 ml
Worcestershire sauce2 tbsp

Tools

TongsLarge frying panChef's knifeWooden spoonDinner plateShallow dishCooking fat plate (plate)Pan drippings plate (plate)ForkChopping board

Method

Peel the onions, halve them through the root and discard the skins.

1 minChopping board, Chefs knifeWhite onion · 600 g

Slice each onion half into thin half-moons, about 3 mm thick.

1 minChopping board, Chefs knifePeeled onion · step 1

Tip the sliced onions into the large frying pan.

5sLarge frying panThinly sliced onions · step 2

Add half the butter to the pan with the onions.

5sLarge frying panButter · 20 g

Add half the sunflower oil to the pan.

5sLarge frying panSunflower oil · 15 ml

Cook the onions over a medium-low heat, stirring occasionally, until they are deeply golden and very soft.

25 minLarge frying pan, Wooden spoon

Add the bacon rashers to the pan, laying them flat among the onions.

5sLarge frying panSmoked streaky bacon · 200 g

Fry over a medium heat, turning the bacon with tongs, until the bacon is crisp and lightly browned.

4 minLarge frying pan, Tongs

Lift the bacon and onions out of the pan onto a plate, leaving any fat behind.

Result · Cooking fat · used in step 15

10sCooking fat plate (plate)Crisp bacon and golden onions · step 8

Cut the liver into slices about 1 cm thick, trimming away any sinew or tubes as you go.

Result · Thinly sliced lamb liver · used in step 14

1 min 30sChopping board, Chefs knifeLamb's liver · 600 g

Tip the flour into a shallow dish.

5sShallow dishPlain flour · 40 g

Add the salt to the flour in the dish.

5sShallow dishSalt · 0.5 tsp

Add the black pepper to the flour and mix everything together with a fork.

5sShallow dish, ForkGround black pepper · 0.5 tsp

Toss each slice of liver in the seasoned flour, pressing it gently so it is evenly coated on both sides, then shake off any excess.

Result · Seasoned flour-coated liver · used in step 17

1 minShallow dishThinly sliced lamb liver · step 10

Add the remaining butter to the frying pan and set it over a high heat.

5sLarge frying panButter · 20 g

Add the remaining sunflower oil to the pan and let it heat until the butter foams and smells nutty.

5sLarge frying panSunflower oil · 15 ml

Lay half the flour-coated liver slices in the hot pan in a single layer, without crowding; you will fry the rest in a second batch.

10sLarge frying panSeasoned flour-coated liver · step 14

8 minLarge frying pan, Tongs

Lift the liver slices onto a second plate, leaving the pan drippings behind.

Result · Pan drippings · used in step 24

10sPan drippings plate (plate)Seared liver · step 18

Pour the beef stock into the pan, scraping up any browned bits from the base with a wooden spoon.

5sLarge frying pan, Wooden spoonBeef stock · 300 ml

Stir in the Worcestershire sauce.

5sLarge frying panWorcestershire sauce · 2 tbsp

Boil the liquid over a high heat, stirring, until it reduces by about half and has a light gravy consistency.

3 minLarge frying pan

Tip the bacon and onions from the first plate back into the pan, nestling them into the gravy.

10sLarge frying panCrisp bacon and golden onions · step 9

Slide the seared liver slices from the second plate into the pan alongside the bacon and onions.

10sLarge frying panSeared liver · step 19

Warm everything together over a gentle heat, spooning the gravy over the liver, until just heated through — do not let it boil or the liver will toughen.

1 minLarge frying pan

Divide the liver, bacon and onions between 4 warm dinner plates and spoon the gravy generously over everything.

Result · Gravy-coated liver and onions

30sDinner plateGravy-coated liver and onions · step 25

Printed 16 October 2026