Looking for some tasty recipes for Liver & Onions

I realize one can easily Google “recipies liver and onions” to get a list of plenty such recipes.

But, I was hoping that someone who had actually tried to prepare a dish from a recipe and found it to be particularly tasty might be willing to share the recipe here.

Here is one that I have tried and found it to be extremely tasty:

I had never before tried a variation of Liver & Onions with Gravy and I was very surprised at just how delicious it was.

Liver and Onions with Gravy

Servings 4-5
flour, for dredging
1 teaspoon black pepper
1/2 teaspoon salt
3 tablespoons extra virgin olive oil
1 1/2 lbs beef liver, sliced
1 -2 onion, thinly sliced
1 cup beef broth

Place enough flour in a large bowl to coat the liver. Add salt and pepper.
Slice liver and dredge in seasoned flour.
Place olive oil in a large skillet and brown both sides of the liver over medium high heat.
Place sliced onions in the skillet with the liver.
Pour beef broth on top of liver and onions.
Cover and simmer on low until onions are tender and broth forms a nice gravy.
I love this recipe for liver and onions it came out exactly how it showed on my phone will use this recipe from now on.
April 17, 2015

This liver and onion was quick and very delicious.just 3 tbs of olive oil and the beef broth I didn’t have to do anything. the gravy made it self. love it.
February 21, 2014

Tasty and very tender. I did not have beef broth but used beef bouillion. I did soak the liver in milk for about 1 hour which is suppose to take the bitterness away.
April 24, 2013

Liver and onions with bacon is my standby. Fry the bacon first and then cook the rest in the bacon grease.

My only recipe is to go to the dollar store and buy a jar of soul seasoning. Sprinkle it liberally on the liver and then fry it up in some butter.

My preferred recipe for liver and onions is much like the one in the OP with a few little differences. I prefer to saute the onions separately until softened and a little browned then add them back in at the gravy stage. I use chicken livers and Marsala wine instead of broth. Very tasty.

I do the liver much like described.

I do the onions after I remove the liver, to “deglaze” the pan.

I do not make a gravy; the onions pick up all the flavor in the pan and provide any extra moisture that’s needed.

My wife loves liver and onions and could sit down to a whole dinner of nothing else. For me, an appetizer portion is an enjoyable change of pace, but I get tired of the flavor/texture after more than a few bites.

Brown the liver and onions. The onions could be grilled seperately if you want them even softer.

Mix together one can Campbell’s cream of onion soup with a half cup chili sauce. Add to liver and onions in the skillet and simmer at low temperature until meat is done. Stir every so often to prevent sticking.