Liver and Onion Gravy
This slimming-friendly Liver with Onion Gravy is a quick midweek dinner, great if you are calorie counting or following a plan like Weight Watchers!
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NutritionPer Serving
- Calories247
- Carbs12g
- Protein31g
- Fat8g
- Saturates3g
- Sugars4g
For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!
This slimming friendly Liver with Onion Gravy is a quick accompaniment to a midweek dinner, great if you are calorie counting or following a plan like Weight Watchers!
This Liver with Onion Gravy recipe is so quick and easy. You can have it prepared and cooked in under 30 minutes! If you’re not keen on Liver, you should try our Meatballs and Gravy.
Liver with Onion Gravy is a traditional British dish that has been around since the 19th century and has even been served as breakfast.
Liver is really healthy because it contains vitamins A, B and C, as well as other vitamins and minerals.
If you want the gravy thicker you can add a couple of teaspoons of corn flour or a tiny bit of xanthan gum. If you do choose to have it thicker, don’t forget to adjust the calories and Points!
Liver is ridiculously cheap, which means you can make this Liver with Onion Gravy for less than £1 per serving. Fantastic if you’re on a budget!
What diets is this Liver and Onion Gravy suitable for?
This Liver and Onion Gravy recipe is suitable for dairy free diets.
If you are following a gluten free diet make sure that you use gluten free stock cubes.
Please make sure to double and triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make this Liver and Onion Gravy?
You don’t need any special ingredients to enjoy this recipe.
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How many calories are in this Liver and Onion Gravy?
There are 247 calories per portion in this Liver and Onion Gravy, which means it falls into our Everyday Light category.
This Liver and Onion Gravy is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Spray a decent size frying pan with some low calorie cooking spray and place on a high heat.
Step 2
Peel the onions. Chop one of them roughly and cut the other one into slices. Peel and chop the carrot.
Step 3
Season the liver with a little sea salt and freshly ground black pepper. Carefully put the liver in the hot pan and cook for 2-I 3 minutes. Turn each piece and cook for another 2 or 3 minutes.
Step 4
Remove the liver from the pan and set aside. Spray the pan with some more low calorie cooking spray. Cook the onion slices until they start to soften and colour. Remove them from the pan and set aside with the liver.
Step 5
Add the carrots, chopped onion and stock to the pan. Bring to the boil and simmer for 10 minutes. When the onions and carrot are cooked, blitz them with a stick blender until smooth. The gravy may be a little orange due to the carrot, so add a couple of drops of gravy browning if you want.
Step 6
Put the liver and cooked onions back into the gravy and cook for another few minutes. Check the liver is cooked to your liking and serve.
What could I serve with this Liver and Onion Gravy?
How do you know when Liver and Onion Gravy is cooked?
To make sure the liver is cooked enough, check to see whether there is pink liquid coming out of it and if it is soft all the way through when pierced with a sharp knife. The texture should be similar to firm pate. Overcook the liver and it’ll be as dry as old boots, so be careful.
Undercooked or overcooked liver is as bad as any other meat cooked incorrectly but making it the right way results in a nutritious and mouthwatering meal coming in at under 300kcal’s per serving.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep Liver and Onion Gravy in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Liver and Onion Gravy in the fridge for approximately 3 days or so.
Can I freeze this Liver and Onion Gravy?
Yes you can! This recipe can be frozen, but please remember to do the following:
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat this Liver and Onion Gravy?
From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.
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Liver and Onion Gravy
This slimming friendly Liver with Onion Gravy is a quick midweek dinner, great if you are calorie counting or following a plan like Weight Watchers!
-
Prep Time
5 MINS
-
Cook Time
15 MINS
- KCals 247
- Carbs 12G
Instructions
- Spray a decent size frying pan with some low calorie cooking spray and place on a high heat.
- Peel the onions. Chop one of them roughly and cut the other one into slices. Peel and chop the carrot.
- Season the liver with a little sea salt and freshly ground black pepper. Carefully put the liver in the hot pan and cook for 2-3 minutes. Turn each piece and cook for another 2 or 3 minutes.
- Remove the liver from the pan and set aside. Spray the pan with some more low calorie cooking spray. Cook the onion slices until they start to soften and colour. Remove them from the pan and set aside with the liver.
- Add the carrots, chopped onion and stock to the pan. Bring to the boil and simmer for 10 minutes. When the onions and carrot are cooked blitz them with a stick blender until smooth. The gravy may be a little orange due to the carrot, so add a couple of drops of gravy browning if you want
- Put the liver and cooked onions back into the gravy and cook for another few minutes. Check the liver is cooked to your liking and serve.
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15 comments
See what others have to say
TheresaTuesday 4th January 2022
Found some liver in the freezer so searched for a recipe. I had all of the simple ingredients for a change! Really delicious and filling. Thank you.
HollyWednesday 5th January 2022
Hey Theresa, thanks so much for your message, so glad to hear you enjoyed this recipe!
christine ConwayWednesday 14th July 2021
Just made this for tea OMG looks and smells fantastic cannot wait to tuck in 🙂
HollyMonday 19th July 2021
Hey Christine, hope you enjoyed this!
Sue SimpsonSaturday 15th February 2020
Made Liver in Onion Gravy tonight. So so tasty and that gravy, pure genius
HollyWednesday 6th May 2020
Hey Sue, so glad you enjoyed this gravy!
RyanWednesday 30th January 2019
What is gravy browning and where can you buy it?
Patricia HolmesThursday 3rd December 2020
Ryan, have just come across your question, but no doubt you have the answer by now. However, the answer to your question is, Compton’s Gravy Browning is the most well known one, and is available from most supermarkets. It looks like brown fine crumb, is savoury and slightly malty in – very nice, colours gravy and adds flavour – Good luck x
HollyTuesday 8th December 2020
Hi Patricia, thanks so much for your helpful response for Ryan.
SimonSaturday 20th January 2018
Can’t wait to try this later. Proper comfort food. Thank you ????
PhyllisSaturday 16th September 2017
Love this recipe.
IngridTuesday 21st March 2017
Thanks Kate, making it for the second time now. Was really good last time.
KateThursday 23rd March 2017
Hi Ingrid
Glad you like it
IngrifSunday 26th February 2017
Hello, I’ve just started this recipe. What am I adding at point 4?
Many thanks
Ingrid
KateSunday 26th February 2017
Hi Ingrid
It’s the sliced onion
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