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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
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.
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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FRIED CHICKEN LIVERS
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CALF'S LIVER WITH ONIONS AND WHITE WINE
MENUDO
SPICED BEEF TONGUE
HOMEMADE HAGGIS
reviews & comments
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JenniferWarren REVIEW:
August 27, 2021I 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!
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Sandy REVIEW:
September 21, 2020Liver was excellent and easy to prepare but the next time Iâll leave bacon out. We like our bacon crispy
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Kimberly REVIEW:
August 26, 2020I 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!
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Guest Foodie REVIEW:
August 9, 2020I love it my husband wants it more often
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Penny REVIEW:
March 18, 2020Superb!! Iâll never make liver any other way! I made it with beef broth, shallots and bacon bits. The sauce is savoury and delicious!
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JJ White REVIEW:
February 8, 2020My husband loved this. Thanks for sharing.
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Lew REVIEW:
August 8, 2019X-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
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billy REVIEW:
December 21, 2018great recipe tks
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Mary REVIEW:
November 15, 2017Excellent. So loved this recipe
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Guest Foodie REVIEW:
April 25, 2009This 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.
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