Liver and Onions

Not to cut in on your thread, but I’d love to know who serves the best L&O in NOLA. It’s a dish that I’ve never ordered in a restaurant!

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Looking for a solid recipe

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I'd cook it once a year or so for my dad. basically a pan sautéed liver in an onion gravy:

1 lb calf or pork liver, cut into serving size pieces

1 cup AP flour

4 T butter

4T canola oil

1 medium onion, thinly sliced

2-4 cloves garlic

salt, red and black pepper

Beef or chicken stock

garlic, green onions and parsley


Season the flour to taste with salt, black and red pepper.Lightly flour the liver. Pan sauté over medium high heat until lightly browned on both sides. Remove from the pan as the pieces finish browning. Add the onions and a little more oil/butter if needed. Cut the heat to med/low. Sauté until onions are opaque and browning slightly. Add the garlic.

Drizzle in a 1/4 cup or so of the seasoned flour. Stir or whisk to make a light brown roux. Slowly add stock, stirring to build a gravy. Make the gravy thin, for the moment.

Cut the fire up and add the liver. Bring to a hard simmer, then cut to low heat, reducing the gravy to thicken a bit .This step will take several minutes.

Add a little parsley and green onion at the end. Adjust salt and peppers to taste.

Damn...after seeing this thread you guys have made me hungry for Liver and Onions. Excellent recipe on here too...thanks.