Basil and baking soda cuts the liver smell and taste in this recipe.

Some have argued that liver and onions couldn't be cooking, as they didn't smell it. When they ate some, they were amazed that it didn't taste "livery".

I like liver, but not when it's strong. This liver and onions recipe is very mild. I've been using it about 20 years, and it's never failed me.

Ingredients:

1 pkg Calf Liver

2 cans Evaporated Milk

1/2 tsp Kitchen Bouquet (optional)

dry Basil or Sweet Basil (whatever amount you want to use)

1 teaspoon Baking Soda

Flour to dredge calf liver slices in

Oil to fry slices in

3 small, fine diced Sweet Onions

Kosher or Sea Salt and fresh cracked Black Pepper to taste

Pinch of sugar

Depackage and rinse calf liver. Dissolve 1 teaspoon baking soda in some water in a container.

Once baking soda is dissolved, fill the container with cold water and put in liver slices. Seal with lid, and soak liver slices in the fridge overnight. Next day, drain off water and rinse again.

Generously sprinkle or coat each slice of liver with dry basil on both sides. The basil helps inhibit the strong flavors and smell. Put the liver aside and mix flour with salt, black pepper and more sweet basil.

How much basil is used is your choice. If the smell and taste of liver isn't an issue, then use less basil.

Lightly coat the liver slices in the flour dredge, and allow them to rest in the fridge for 15 minutes. When the skillet and 1/2 inch of oil warms to around 350°f, dredge the liver slices a second time in the flour mixture, very gently shake off excess, then gently place them in the hot oil to fry.

Fry slices on both sides until golden brown, then drain on paper towels. Turn them only once so the coating stays put. Place fried liver in the fridge while you make the gravy, or keep warm.

Pour off excess oil (leave about three tablespoons). Then add 3 small, chopped, sweet bulb type onions, allow to caramelize slightly, but not totally brown. Take from heat.

Sprinkle 2 to 3 tablespoons of flour over onions and oil, mix in well. Return to heat and fry till it's a light nut brown color, stir constantly, add more oil if needed. Scrape loose as much of the browned bits from the skillet as you can. If there's too much oil, either spoon it off, or add a little more flour, and cook a little longer. Generally, it works best if there's slightly more oil than flour to make a gravy roux.

Take from heat again, slowly add the two cans of evaporated milk and stir well. Add the 1/2 tsp of Kitchen Bouquet and stir in. Return to medium-low heat and stir continuously as it cooks and thickens. Rinse out a can a little to add water if the gravy is getting too thick too fast. Keep stirring, get out as many lumps as you can while it cooks.

Thin the gravy to your liking if it's getting too thick. If it's too thin, dissolve 1/2 tsp cornstarch in a few teaspoons of water, and while stirring, pour a thin stream of that into the gravy and keep stirring and cooking until the gravy is to your preference.

Add the pinch of sugar, 1 tablespoon sweet basil, or basil, cracked black pepper, add more salt if needed. Gravy should be creamy.

Return fried liver slices to gravy and submerge, simmer for 20 minutes covered on low. This makes a smooth, mild flavored, creamy gravy. Serve this over white rice, fried potatoes, or noodles.

Can use beef or pork liver if you want, but they're much stronger liver aroma and flavor, while calf liver is very mild and slightly sweet. Can substitute a large can of cream of mushroom or cream of chicken soup instead of making gravy from scratch, but it won't be as creamy as homemade.

On a side note; a visiting 10 year old boy lost his bet that liver and onions just couldn't be cooking while he was there, as he couldn't smell liver at all. Later, he tried a taste, certain that it would be very livery, but his eyes popped, he smiled wide, and gobbled up the stuff as fast as he could. Cleaned his plate! This former liver-hater decided he liked liver and onions afterall. If it was this liver and onions. His Mom had to learn this recipe, lol.

Cooking is love. Plain and simple.