A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Baked Liver And Onions With Bacon
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- #54188
This baked liver has all the right touches. Bacon and onions for savory notes, red wine and thyme for deep flavor. Plus, if you're unsure about liver, what better way to try it out than with bacon?
serves/makes:
ready in:
1-2 hrs
1-2 hrs
10 reviews
ingredients
6 slices bacon, chopped
2 large onions, sliced 1/2-inch thick
4 tablespoons cold butter, cut in bits
1/2 cup dry red wine
1/4 cup chopped fresh parsley
1 bay leaf, crumbled
1 teaspoon dried thyme
1 teaspoon salt
freshly ground black pepper, to taste
1/2 cup water
1/2 cup all-purpose flour
6 slices beef liver
directions
Preheat the oven to 350 degrees F.
Place half of the chopped bacon in a baking dish. Top with the onions in an even layer. Sprinkle with the remaining bacon. Dot the bacon with the butter.
In a mixing cup, combine the wine, parsley, bay leaf, thyme, salt, pepper, and water. Gently pour over all.
Cover the pan and place in the oven. Bake at 350 degrees F for 30 minutes.
Remove the pan from the oven. Dust the liver slices with flour. Place on top of the bacon. Cover the pan and bake at 350 degrees for another 30 minutes, basting the liver occasionally with the liquid in the pan.
Remove the cover from the pan and continue baking for 10 more minutes or until the liver is cooked through.
Serve the baked liver and onions immediately.
recipe tips
Soak the liver in milk for a few hours before cooking to mellow any gamey flavor (not all liver tastes gamey, will depend on what you buy).
Make sure the baking dish is covered tightly to keep the moisture in and tenderize the liver.
Baste the liver with the pan juices during baking to keep it moist.
Adding a splash of balsamic vinegar will add extra flavor.
Saute the onions in some of the bacon fat before layering them in the dish.
Season the flour with garlic powder or paprika for added flavor.
Let the dish rest for a few minutes after baking.
Adjust the seasoning with more salt and pepper after tasting the finished dish.
common recipe questions
Can I use chicken instead of beef liver?
I guess? It's not the same. Beef liver is sliced in a thin slab so it is going to cook very differently than chicken liver, which is much smaller and chunkier. Flavor-wise chicken liver would work but you'll need to adjust the recipe on your own.
Is it necessary to use dry red wine?
Dry red wine adds a specific flavor, but you can substitute it with beef broth if you prefer.
How do I know when the liver is fully cooked?
The liver should be browned on the outside and slightly pink on the inside. Overcooking can make it tough.
Can I omit the bacon for a healthier version?
Yes, you can omit the bacon, but it adds a significant amount of flavor to the dish. And if you're concerned about the bacon you probably shouldn't be eating the liver to begin with.
How thick should the onion slices be?
Onion slices should be about 1/2-inch thick to make sure they cook evenly without burning.
Can I prepare this dish in advance?
You can prepare the dish up to the point of baking and refrigerate it. Add an extra 10-15 minutes to the baking time if starting from cold.
What are some side dishes that go well with this recipe?
Mashed potatoes, steamed green beans, or a simple salad complement this dish well.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Can I freeze this dish?
Freezing is not recommended as the texture of the liver will change upon thawing.
Can I cook this on the stovetop instead of the oven?
You can, but the texture will be a bit different. Just follow the directions using a tightly covered skillet instead of a baking dish. Cook over medium heat.
tools needed
Baking Dish: To layer the bacon, onions, and liver for baking in the oven. Make sure the baking dish is large enough to accommodate all the ingredients in a single layer.
Measuring Cups and Spoons: To measure the liquid and dry ingredients for the sauce and the flour for dusting.
Mixing Cup: To combine the wine, parsley, bay leaf, thyme, salt, pepper, and water before pouring the mixture over the layered bacon and onions in the baking dish.
Mixing Spoon: For stirring the wine and herb mixture before pouring it over the bacon and onions in the baking dish. Make sure to evenly distribute the flavors.
Cover for the Baking Dish: Required to cover the baking dish during the initial baking process to allow the flavors to meld and keep the ingredients moist.
Flour Sifter or Fine Mesh Strainer: For dusting the liver slices with flour before placing them on top of the bacon in the baking dish. Helps create a light coating on the liver.
Basting Spoon: Handy for basting the liver slices with the cooking liquid in the pan during the final stages of baking.
what goes with it?
Roasted Garlic Mashed Potatoes: the creamy texture and mild flavor of the mashed potatoes will balance out the rich and intense flavors of the liver and bacon.
Balsamic Glazed Brussels Sprouts: the tangy and slightly sweet balsamic glaze will cut through the richness of the liver, adding a fresh and vibrant element to the dish.
Crispy Parmesan Asparagus: the crispy, salty Parmesan coating on the asparagus will add a nice contrast to the soft texture of the liver. Plus, the earthy flavor of asparagus will complement the savory notes of the dish.
Rosemary Roasted Carrots: the aromatic and slightly sweet flavor of roasted carrots will provide a nice balance to the bold flavors of the liver and bacon. Plus, the touch of rosemary will add a herby note to the meal.
beverage pairings
Wine Pairings
Syrah: The bold flavors of a Syrah will stand up well to the richness of the liver and bacon. Look for notes of black pepper and dark fruits to complement the savory dish.
Merlot: A smooth and fruity Merlot can be a great match here, with enough acidity to cut through the richness of the liver and enough body to complement the flavors of the dish.
Rioja: The earthy and oaky notes of a Rioja can enhance the savory flavors of the liver and bacon. Look for a Reserva or Gran Reserva for extra depth and complexity.
Other Alcohol Pairings
Scotch: A smoky and peaty Scotch can be a wonderful accompaniment to the rich and intense flavors of the liver dish.
Dark Beer: Opt for a stout or porter with roasted malt flavors to complement the smoky bacon and enhance the richness of the liver. The creamy texture of the beer will also pair nicely with the dish.
Cognac: The fruitiness and complexity of a good Cognac can be a delightful pairing with liver and bacon. The caramel and vanilla notes can add a touch of sweetness to balance out the savory flavors.
Non-Alcoholic Pairings
Apple Juice: The natural sweetness and tartness of apple juice can provide a refreshing contrast to the rich and savory flavors of the liver and bacon. It's a simple and satisfying non-alcoholic option.
Orange Pekoe Tea: A classic black tea like Orange Pekoe can be a great match for the hearty flavors of the liver dish. The tannins in the tea can help cleanse the palate between bites.
Ginger Beer: The spiciness and effervescence of ginger beer can add a fun and lively element to your meal. The ginger flavor can also complement the savory and rich flavors of the liver and bacon dish.
nutrition data
414 calories, 18 grams fat, 17 grams carbohydrates, 40 grams protein per serving. This recipe is low in carbs.
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reviews & comments
August 27, 2021
I love this recipe. Iâve always made liver and onions pan fried, with cream of mushroom soup. Never again! Iâve made this recipe (scaled down) 3 times in 2 weeks - itâs now my go-to! Thanks so much!
September 21, 2020
Liver was excellent and easy to prepare but the next time Iâll leave bacon out. We like our bacon crispy
August 26, 2020
I just made this in our cast iron pot. I actually like the strong flavor of liver and with the bacon and wine it takes it to whole other level! The liver came out so tender. Thank you for a great recipe!
August 9, 2020
I love it my husband wants it more often
March 18, 2020
Superb!! Iâll never make liver any other way! I made it with beef broth, shallots and bacon bits. The sauce is savoury and delicious!
February 8, 2020
My husband loved this. Thanks for sharing.
August 8, 2019
X-LENT recipe. I've not eaten liver in several years and had totally forgotten it's flavor. Following this recipe my first impression, no strong cooking odor, no greasy mess. I soaked it in milk overnight. Pleasant mild flavor, not the liver taste that knocks your hat off. Recipe is a keeper
December 21, 2018
great recipe tks
November 15, 2017
Excellent. So loved this recipe
April 25, 2009
This recipe makes the preparation of liver and onions so mucher simpler and it is as good as others where there are many steps. My husband is on a low-sodium diet so I just reduce the amount of bacon, don't add the salt and it was excellent. Thanks for such a good easy recipe.