Liver and onions

Liver and onions is a time-honored dish featuring slices of liver paired with bulb onions. The pungent taste of onions complements the liver's distinct, slightly metallic flavor, which some may find robust. Typically, the liver and onions are fried together, though they can also be cooked separately before being combined. The liver is generally sliced thin or diced.

This dish enjoys particular popularity in the United Kingdom and Germany, where it is often accompanied by boiled or mashed potatoes. In the UK, calf's or lamb's liver is commonly used and frequently served with fried bacon. Various countries offer their own unique interpretations of liver and onions. For example, in French cuisine, the liver is fried with butter and bacon, while Catalan cuisine incorporates olive oil and fried garlic. Italian recipes such as fegato alla veneziana and fegato alla romana utilize red or white wine and lard, respectively.

In the United States, liver and onions was quite popular throughout the 20th century but has since declined in commonality. Nonetheless, it can still be found in retro diners and American home-style restaurants, particularly in regions with a strong German heritage like Pennsylvania and the Midwest. In Latin America, beef liver and onions are still widely enjoyed and are frequently served with tortillas or rice. Variations using chicken and lamb liver are also favored in Spain and other countries.