Make this traditional Shabbos dish without any mess!
I am all for making things super easy and quick. B”H we all have busy lives and I was so honored when Between Carpools reached out to me to do a guest post!
I have this love/hate relationship with liver. Some shabbosos I can’t get enough of it. A good creamy liver dipped into challah with some chummus…. Mmmmmm. And yet, I can also go for months without touching it. I think one of the reasons is I found the sautéing of the onions and liver very tedious. Not to mention the smell it gave my house…
and one day I had a small batch of liver and figured why not? Lemme try it in the oven. I made it and voila! It was so easy and so amazing!!
Combine all ingredients in a 9×13 pan.
Once the liver is done you can serve it like this or continue on to make it creamy by adding 2-3 hard boiled eggs and about 1/2 a cup of mayo and running it through the food processor.
9×13 life: Liver and Onions In the Oven
Ingredients
- Approx 1.5 lbs broiled chicken liver
- 2 medium onions, chopped
- ½ – ¾ cup cup oil
- 1 tbsp paprika
- 1 tsp smoked paprika
- Salt and pepper
- 1 tsp garlic powder
- 1 tbsp ketchup
Instructions
- Preheat oven to 400°F.
- Combine all ingredients in a 9×13 pan. Bake at 400° for 45 min or until nice and brown and crispy.
- Best served fresh, but can last up to 3 days in your fridge. Enjoy!
Bake it covered or uncovered?
I would recommend covered. I baked it twice uncovered and came out too dry for my liking.
Does this freeze well?
what can i do instead of ketchup
How would i make this into chopped liver?
I’ve been making chopped liver for weeks now with this recipe as the base. I bake it covered, then uncover the last 10 min or so. Then I put it in the food processor to make chopped liver with a small spoon of mayo and pulse until smooth.
This did not work. Had to bake this waaay longer for it to resemble somewhat like it would be when you saute’ the onions.