Who decided that liver and onions would make a good combination?

Question

Or did they just find one another because no body else would have them?

Answer 1

This will be a punless response. I like onions in any shape or form( I buy breath mints in bulk ), but I cannot stand the taste or sight of liver. I can't think of any organ I would eat, well......., this is a family site. I think that the onion, bless its soul, a member of the lily family, felt sorry for the much maligned biochemical workhorse. The carrot was topped out. The potato proved to be no bud. The tomato was out of the picture, no matter how you slice it, the lettuce kept its head, the zucchini had its godfather to protect it, the parsley proved to be a real flake, the alfafa wanted to help, but it was just a sprout, the yam was in a play off broadway, "To ber or not to ber.", the sweet potato was in a sour mood, all the spinach could say was " I am what I am.", the celery was nervous after being stalked. How the onion was chosen, well it beets me. So I lied about being punless. Get a lawyer.

Answer 2

Try it cajun style, it's all better cajun style...

1lb. beef liver, fresh or frozen, don't matter
Onions, white, about 2 large garlic powder
onion powder
Gravy flour, (Finely ground)
Olive oil
Cavenders Seasoning (a greek all purpose seasoning about 20.00 to 25.00 $ online)
6 Chicken Boullion cubes
add some bacon if you don't mind cleaning up the grease

When slave trading began in the early 1400s, the diet of newly enslaved Africans changed on the long journeys from their homeland. A "slabber" sauce, made from old beef and rotten fish and salt, was poured over the rice and beans in an attempt to fill the slave's stomachs.

It was during this time that surprisingly some of the indigenous crops of Africa began showing up in the slaves new home in the Americas. Tall tales of seeds from watermelons, okras and sesame being transported in the slave's ears, hair or clothing could be true. The more likely idea would be that the European slave traders, urged by the African slave traders themselves, brought the food over for trade. Whatever the case, these familiar foods would soon become part of America's southern crops.

African slaves actually had a better diet than their owners did. The owners ate mostly fatty foods, with little or no vegetables and lots of sweets and alcohol that left them lethargic. The slaves needed to be strong and energetic to work the fields, so large vegetarian meals were encouraged and drinking discouraged. Ice tea and lemonade became typical drinks. As the Africans began to assimilate into the American slave society, they "made do" with the ingredients at hand. The fresh vegetables found in Africa were replaced by the throwaway foods from the plantation house. Their vegetables were the tops of turnips and beets and dandelions.

Weekly rations were given out from the smokehouse of corn meal, a few pounds of meat and black molasses. The women would use these ingredients, with onions, garlic, thyme and bay leaf, to create a variety of dishes including liver and onions.

The slave diet began to evolve when slaves entered the plantation houses as cooks. With an array of new ingredients at their fingertips and a well-tuned African palate, the cooks would make delectable foods for their masters. Suddenly southern cooking took on new meaning. Fried chicken began to appear on the tables, sweet potatoes (which had replaced the African yam) sat next to the boiled white potato, no pun intended.:)

Answer 3

Well the liver is basically an organism filter. What better way to expunge the nasty bits caught in the liver than with the awesome power of the onion? Behold the power of the onion!

Answer 4

Yeah! In Prussian mythology, Ms. Heifer was strolling past the onion pasture. Her liver leaped for joy when she smelt the fragrant aroma of Mr. Onionhead, so much so that she died from liverburst.
As the corpse rotted, exposing the barely surviving liver, a flood came and washed the organ next to the vegetable.
Destiny had brought the two together.
Then came along a young restaurant owner named Jack Luby...and the rest is his story.

Answer 5

Oh that's just good eats, lady. You have never truly lived unless you have had a properly cooked liver and onion combo meal. (Something McDonald's tried back in the 50's...they called it the McHepar Burger...it didn't catch on)

AND...it is possible to do...no joke. Ya know what the secret is?

Do not use regular beef liver, a mistake almost everyone makes. Use calves, veal or baby beef liver, and be sure to find the freshest most free-rangie, unhormone fed livers you possibly can.

And then saute it in some lovely bacon fat....mmmmm....bacon fat. (everything tastes better sauteed in bacon fat don't ya know)

Yummy stuff.

Answer 6

Me, i say so. But only fresh liver, never store bought (fresh = 2 hours or less ago it was still livering). Right from the gut cavity to the frying pan. Onions actually I prefer to be a day or two old, better that way. A pinch of salt (only time I ever use it) and a clove of fresh garlic, fried up in REAL butter. YUM!

Answer 7

I think that the onions are used to mask the smell and flavor of the liver. I have also heard they tenderize the liver. I think it concocted just a way to not waste any part of the cow. If I didn't know any better, I'd think my mom invented it.

Answer 8

1563 the Duke of Livermore marries Duchess of Onionfields
it was arranged. And sadly celebrated about once every 2 weeks
in households around the globe.

Answer 9

many many years ago when food was scarce
and they opened the fridg.. all they had in there was liver and onions...so the mom said what to heck, lets see what this tastes like..
and there you have it..liver and onions..
can you say MMMMmmm good...

smile

Answer 10

Later I can have onions with my liver spots.