Liver and onions

I remember the galloping gourmet (Graham Kerr) cook his livers one time as you mentioned. He then placed them on a heavy bed of onion slices with some butter, poured chardonnay over them and then steamed with a lid on the skillet for a while to tenderize the liver slices as the onions cooked. I can't remember if we ever tried it, as I like them just fine simmered to tenderness in brown gravy.

In my opinion, Liver was meant to be served with brown gravy, onions and rice, but that's just me.

Ended up adding some Tonys and a little garlic powder. Cooked it a tad too long but still tasty. Thanks

A well prepared plate of liver and onions is tough to beat. Some people just don't know what they're missing.

I hear liver is good on the grill. Has anyone tried that?