Liver and onions

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Liver and onions
Tortillas con biste de higado.jpg
Tortillas con bistec de hígado, a Venezuelan version of the dish
Place of origininternational (mainly Venice,Italy; France; UK)
Main ingredientsLiver and onions
Ingredients generally usedBacon, butter, lard
VariationsFegato alla Veneziana, fegato alla Romana
Chicken livers and onions
Fried pork livers and onions, Sanok, Poland

Liver and onions is a dish consisting of slices of liver (usually pork, beef or, in the United Kingdom, lamb) and onions; onion is favoured as an accompaniment to liver as the flavour of onion "cuts" the somewhat metallic flavour of liver, which can be off-putting to some eaters. The liver and the onions are usually fried or cooked together, but sometimes they may be fried separately and mixed together afterwards. The liver is often cut in fine slices, but it also may be diced.[1]


Liver and onions is widely eaten in the UK and in Germany,[citation needed] where it is usually eaten along with boiled or mashed potatoes. Calf's or lamb's liver are the usual choices in the UK and is often accompanied by fried bacon.[citation needed]

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 recipe includes a dash of red wine or vinegar[4] and the fegato alla Romana a dash of white wine and is cooked in lard.

In the United States, liver and onions enjoys widespread popularity and can usually be found on the menus of diners and American home-style restaurants. It is especially common in the regions of Pennsylvania and the midwest with a strong German culture, although there is nothing exclusively German about the dish.

Beef liver and onions is still widely popular in Latin America (Spanish: hígado (de res) encebollado, Portuguese: fígado (bovino) acebolado), where it is often eaten along with tortillas or rice.

In Brazil, the traditional recipe calls for potatoes or other root vegetable, prepared most commonly boiled and puréed or as home fries[citation needed]


There are variants of this dish using chicken and lamb livers. These are popular in Spain, among other countries[which?].

See also[edit]


  1. ^ Rombauer, I.S.; Becker, M.R. (1975). Joy of Cooking. Scribner. p. 501. ISBN 978-0-02-604570-4.
  2. ^ Foie aux oignons (in French)
  3. ^ Fetge de vedella amb ceba
  4. ^ Fegato alla Veneziana

External links[edit]