Liver and onions

Liver and onions is a dish consisting of slices of liver (usually pork, beef, chicken or, in the United Kingdom, lamb) and bulb onions. The liver and the onions are usually sautéed or otherwise cooked together, but sometimes they may be sautéed separately and mixed together afterwards. The liver is often cut in fine slices, but it also may be diced.^[1]

Liver and onions

Tortillas con bistec de hígado, a Panamanian dish of liver and onions
Place of origin	Unclear
Main ingredients	Liver and onions
Ingredients generally used	Bacon, butter, and lard, olive oil
Variations	Fegato alla veneziana, fegato alla romana
Media: Liver and onions

Chicken livers and onions served at a restaurant

Fried pork liver and onions (Sanok, Poland)

Description

In the French traditional recipe the liver is fried with butter and bacon.^[2] In Catalan cuisine olive oil is used instead of butter, and fried garlic is added to the mixture.^[3] In Italian cuisine, the fegato alla veneziana (lit. 'Venice-style liver') recipe includes a dash of red wine or vinegar.^[4]

See also

• Calf's liver and bacon
• List of onion dishes