National Liver and Onions Day

National Liver and Onions Day celebrates the savory combination of liver and onions, a dish known for its rich flavor and nostalgic appeal. Observed annually on May 10, it offers an opportunity to enjoy this classic comfort food or learn more about its culinary variations.

Liver and onions is traditionally associated with English cuisine. The dish commonly features sliced liver—often pork or beef, and usually lamb in the United Kingdom—cooked with onions. The ingredients may be fried together or prepared separately and combined afterward. In the United Kingdom and Germany, liver and onions is often served with boiled or mashed potatoes, while French preparations may use butter and lard. In Catalan cuisine, olive oil and fried garlic may be included, and versions in Latin America are often served with tortillas or rice. A food feature from The Pueblo Chieftain describes several of these preparations and regional connections.

In the United States, liver and onions was once commonly found at family diners and American home-style restaurants. It is now more often associated with Southern and upper-Midwestern cuisine. The origins of the holiday itself are unclear, and no founder is documented in the supplied sources, but May 10 is consistently identified as its date in the available event listings. EventGuide lists the observance as occurring every May 10.

How to Observe National Liver and Onions Day

Celebrate by preparing or ordering liver and onions, then serve it with a side such as mashed or boiled potatoes. You could also try a regional variation with fried bacon, garlic, tortillas, or rice. If liver is not for you, explore the dish’s English, French, German, Catalan, and Latin American connections—or share a meal with someone who enjoys it.

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