Liver and Onions in Slow Cooker (4 ingredients)

Crafted with tender liver, caramelized onions, and a secret ingredient to banish any unwanted smells, this 4-ingredient slow cooker recipe transforms liver and onions into a dish that’s irresistibly soft and juicy. In just 35 minutes, you’ll have a delicious creation that brings a classic comfort food into your kitchen with ease.

Today, you’re in for a treat with a liver and onions recipe that’s far from ordinary. Cooked slowly with butter, oil, and a touch of brandy, it’s a game-changer.

Liver might not be everyone’s favorite, but give it time in the slow cooker, and it turns tender and flavorful. The sweetness from caramelized onions and butter pairs well with the upscale kick from brandy.

If you’re on the fence about liver, this recipe might just win you over. The slow cooker keeps the liver juicy and smooth, and the brandy cuts through any strong liver scent.

I’ll share some tricks to ditch the bitterness and nail the perfect creamy texture. Feel free to tweak it to hit the spot for you.

Gear up for a cozy, unforgettable dish that’ll likely turn you into a liver fan. Let’s dive in!

🥰 Why You Will Love This Recipe?

I’ve got to tell you about this liver and onions recipe I stumbled upon. It’s this incredible mix of savory, sweet, and rich flavors that just explode in your mouth. The best part? It’s all happening in the slow cooker. This means it’s super easy to make. Just throw everything in, and let it do its thing. No fuss, no mess. It’s practically effortless, and you won’t be left with a pile of dishes to clean up after.

Throwing brandy into the mix really sets this dish apart, adding a unique twist that you don’t usually find in liver recipes.

Also, this dish transforms the liver into something irresistibly tender and creamy, with a scent that’s just heavenly, thanks to the butter and a hint of prunes.

The combo of caramelized onions, butter, and brandy creates this amazing flavor profile that’s bound to impress anyone, even those skeptical about liver. It’s perfect for any gathering, a potluck, or just a cozy night in. Trust me, it’s a crowd-pleaser, even for those who think they don’t like liver.

🥘 Ingredients and Substitutes

• Livers. I used chicken livers for this recipe but you could follow the same instructions also by using turkey liver. If you decide to make this recipe with beef, pork, lamb, or rabbit livers, keep in mind that you should adjust the cooking time.
• Onions. I used white onions, but you could also use red ones instead. The role of the onions in this recipe is to give the sauce a sweet taste. Also, because of the onions, the livers also will be juicier. If you don’t have onions underhand, you could replace them with leeks.
• Butter. I used unsalted butter to give a creamy texture and extra flavor to the dish. If you opt for salted butter, be careful to reduce the amount of salt that you have to add additional.
• Vegetal Oil. I used refined sunflower oil. You could replace it with any other oil that has a high smoke temperature in order to avoid burning the butter during cooking.
• Brandy. I used brandy to remove the specific smell of livers and to give a special aroma slightly similar to dried plums. If you don’t like the idea of using alcohol in food, you could replace the brandy with soy sauce. If you are going to use soy sauce, exclude the salt. In the end, you can taste the dish and adjust the salt if needed.
• Salt & Pepper. Besides them, you may consider adding a few chili flakes if you prefer spicy food.

👩‍🍳 Step-by-step Directions

First off, clean the livers by washing them and getting rid of any bits you’re not fond of. It’s a good idea to cut away the liver membranes to keep them from getting tough and messing with the livers’ texture.

Next, slice the onion julienne style.

Once you’ve prepped your ingredients, crank your slow cooker up to high heat (300°F / 150°C), toss in the vegetable oil and butter, and wait for the butter to melt.

Then, throw in the sliced onions, season with salt, pepper, and any other spices you’re using. Stir everything up and let the onions get that golden caramelized look for about 8 minutes, stirring occasionally to keep them from sticking.

After the onions have started to caramelize, pour in the brandy and give everything a good mix, letting the alcohol burn off for about a minute.

Next, add the livers on top of the onions, stirring them in until they start to firm up a bit, which should take around 6 minutes.

Then, you can lower the heat (195°F / 90°C), cover up, and let them cook for about 25-30 minutes.

Quick Note: Since slow cookers and liver quality vary, check the livers at 25 minutes, and if needed, give them a bit more time. In my experience, 30 minutes was perfect.

At the end of cooking, you’ll get livers that are tender, juicy, and perfectly creamy.

🍽️ Serving Suggestions

I love serving these classic liver and onions just as they are, but they’re also amazing with a side of mashed potatoes or other root veggies. The mash perfectly absorbs all that delicious sauce, creating an unbeatable combo of flavors and textures.

Sometimes, I’ll pair the liver with boiled rice, quinoa, or barley for a hearty, fulfilling meal. The grains really balance out the richness and add a nice textural contrast.

A side of warm, crusty bread to mop up all those tasty juices is another simple yet fantastic option. It’s a pairing that never fails to satisfy.

For a bit of an Italian vibe, I’ll lay the liver and onions over creamy, soft polenta. The smooth polenta and tender liver with sweet onions is just a match made in heaven.

And for a fun twist, I sometimes toss the liver and onions with my favorite pasta or noodles. Egg noodles, fettuccine, or spaghetti all work great for a deliciously unique take on a classic dish.

🏆 Expert Tips. What to Pay Attention To?

• Make sure to clean the livers thoroughly, especially keeping an eye out for any greenish spots, which suggest they’ve touched the gall bladder, and that’s a straight ticket to Bitterville.
• If the liver’s smell isn’t your favorite, a splash of brandy or a bit of soy sauce can work wonders. Another pro tip is soaking the livers in milk for 30 minutes to an hour before you cook. Just drain them and pat them dry afterward. It really softens up the flavor and gives you that tender, can’t-get-enough texture.
• Caramelizing onions is key, and patience pays off here. Keep the heat low to medium and stir them now and then. You’re looking for a golden brown treasure that’ll make your taste buds thank you. It could take 20-30 minutes, but it’s the secret sauce of flavor.
• And keep a close eye on the clock; overcooked liver is a no-go. Depending on how thick you cut the liver and your slow cooker’s mood, cooking times can vary.

❄️ Make Ahead, Storage, and Reheating:

Can you prep it in advance?

Yeah, I’ve made the liver and onions a day ahead and just popped them in the fridge. The flavor holds up really well overnight.

How Long Does It Last in the Fridge?

Just let it cool down before you stash it in an airtight container and chuck it in the fridge. It’ll be good for about 2-3 days.

Can You Freeze This Dish?

I wouldn’t freeze the liver – it just doesn’t thaw out right. The texture and taste take a hit.

How to Reheat The Livers?

I’m all for reheating on the stove, gives me more control, and I just keep stirring to get it evenly warm.

Quick Note: If you zap them for too long, like over a minute, you might end up cleaning liver off your microwave walls. They can pop and make a mess.

📙 Answering Your Questions

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