Liver and onions is a traditional dish. The main ingredients are slices of liver (usually pork, beef or, in the United Kingdom, lamb) and onions. The liver and the onions are usually fried or cooked together, but sometimes they may be fried separated and mixed together afterwards. The liver is often cut in fine slices, but it also may be diced.
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Liver and onions is a favorite in the UK and in Germany, where it is usually eaten along with boiled or mashed potatoes. Lamb's liver is the usual choice in the UK and is often accompanied by fried bacon.
In the French traditional recipe the liver is fried with butter and lard.[1] In Catalan cuisine olive oil is used, instead of butter, and fried garlic is added to the mixture.[2] In Italian cuisine, the fegato alla Veneziana recipe includes a dash of red wine or vinegar[3] and the fegato alla Romana a dash of white wine and is cooked in lard.[4]
In the USA, liver and onions as a dish once enjoyed widespread popularity and could usually be found at family diners and American home-style restaurants. This meal is currently more common to the cuisines of the southern and upper mid-western style foods.
Liver and onions is still widely popular in Latin America, where it is often eaten along with tortillas or rice.
There are variants of this dish using chicken and lamb livers. These are popular in Spain,[5] among other countries.