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 Venezuelan dish of liver and onions
Liver and onions is widely eaten in the United States, United Kingdom and in Germany,[citation needed] where it is usually eaten along with boiled or mashed potatoes. Beef or veal liver is common in the USA, veal or lamb liver are the usual choices in the UK. Liver and onions 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 ("Venice-style liver") recipe includes a dash of red wine or vinegar[4] and the fegato alla romana ("Rome-style liver") a dash of white wine and is cooked in lard.
In the United States liver and onions has long been an iconic staple of many diner-style restaurants. It is served either dry, with the liver, onions and sometimes bacon simply sauteed and heaped together, or the onions can be turned into a gravy or sauce, with stock and flour added, and with the liver returned to the gravy briefly before plating. This form is sometimes called "smothered liver and onions" but that name is only common in the Deep South states of the USA. Liver and onions is especially common in the regions of Pennsylvania and the Midwest with a strong Germanic culture, for instance in Amish and Mennonite communities, although there is nothing exclusively German about the dish. In large Eastern cities such as New York and Philadelphia, it is simply popular urban diner food.
Beef liver and onions is 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] These recipes have also migrated up to the large Latin populations in several US cities and are often found on Honduran, Columbian, Cuban and D.R. menus. One typical US Latin recipe includes tomato and capsicum pepper to make a "criollo" gravy for the liver and onion.
Variants
There are variants of this dish using chicken and lamb livers. These are popular in Spain, among other countries.[which?]
Wikibooks has a book on the topic of: Cookbook:Liver and onions
Foie aux oignons French recipe (in French)
January 05, 2023
liver, onions, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sources, news, newspapers, books, scholar, jstor, april, 2014,. This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Liver and onions news newspapers books scholar JSTOR April 2014 Learn how and when to remove this template message 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 sauteed or otherwise cooked together but sometimes they may be sauteed separately and mixed together afterwards The liver is often cut in fine slices but it also may be diced 1 Liver and onionsTortillas con bistec de higado a Venezuelan dish of liver and onionsPlace of originunclearMain ingredientsLiver and onionsIngredients generally usedBacon butter and lard olive oilVariationsFegato alla veneziana fegato alla romana Media Liver and onionsChicken livers and onions served at a restaurant Fried pork liver and onions Sanok Poland Contents 1 Description 2 Variants 3 See also 4 References 5 External linksDescription EditLiver and onions is widely eaten in the United States United Kingdom and in Germany citation needed where it is usually eaten along with boiled or mashed potatoes Beef or veal liver is common in the USA veal or lamb liver are the usual choices in the UK Liver and onions 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 Venice style liver recipe includes a dash of red wine or vinegar 4 and the fegato alla romana Rome style liver a dash of white wine and is cooked in lard In the United States liver and onions has long been an iconic staple of many diner style restaurants It is served either dry with the liver onions and sometimes bacon simply sauteed and heaped together or the onions can be turned into a gravy or sauce with stock and flour added and with the liver returned to the gravy briefly before plating This form is sometimes called smothered liver and onions but that name is only common in the Deep South states of the USA Liver and onions is especially common in the regions of Pennsylvania and the Midwest with a strong Germanic culture for instance in Amish and Mennonite communities although there is nothing exclusively German about the dish In large Eastern cities such as New York and Philadelphia it is simply popular urban diner food Beef liver and onions is widely popular in Latin America Spanish higado de res encebollado Portuguese figado 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 pureed or as home fries citation needed These recipes have also migrated up to the large Latin populations in several US cities and are often found on Honduran Columbian Cuban and D R menus One typical US Latin recipe includes tomato and capsicum pepper to make a criollo gravy for the liver and onion Variants EditThere are variants of this dish using chicken and lamb livers These are popular in Spain among other countries which See also EditCalf s liver and bacon List of onion dishesReferences Edit Rombauer I S Becker M R 1975 Joy of Cooking Scribner p 501 ISBN 978 0 02 604570 4 Foie aux oignons in French Fetge de vedella amb ceba Fegato alla VenezianaExternal links Edit Wikibooks has a book on the topic of Cookbook Liver and onions Foie aux oignons French recipe in French Retrieved from https en wikipedia org w index php title Liver and onions amp oldid 1120382141, wikipedia, wiki, book, books, library,
