A detailed recipe for liver and onions is featured on TasteofSouthern.com. The recipe calls for 1 pound of beef liver, 1 large sliced onion, 2 tablespoons of butter and 1 cup of flour. It also calls for salt, pepper, paprika and 1/2 cup shortening or oil to fry the liver and onions.
Start by draining the liver in a colander, and then spread the liver out in a pan. Do not rinse the liver, and be careful when spreading it, as liver is very tender. Next, fry the onion slices in a skillet with the 2 tablespoons of butter for 20 minutes or until brown and translucent, and set aside once done. Season the liver with salt, pepper and paprika, and then dip in a bowl filled with flour to cover both sides of the liver.
Heat the oil in a pan for about 3 minutes before adding the liver, and then cook the liver on each side for 3 to 4 minutes. Cut into the liver to check if it is done, and be careful not to overcook the liver. Foe a mild-flavored liver, soak it in milk for 20 minutes after draining but before adding the seasoning. The drippings left after cooking the liver can also be used to make a gravy.