Name: Beef Liver and Onions
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 1 pound beef liver (thinly sliced); 2 tablespoons butter; 2 tablespoons olive oil; 2 large onions (sliced); 1 cup milk; 1 cup all-purpose flour; 1 teaspoon salt; 1/2 teaspoon black pepper; fresh parsley (chopped, for garnish (optional))

This recipe makes the most of beef liver, soaked in milk to mellow and tenderize it, then patted with seasoned flour for a crisp crust. The liver is a natural companion to deeply caramelized onions, which add a sweetness and richness to every bite. You can also finish up this dish with a sprinkle (or handful) of fresh parsley on top to add color and freshness. Serve it hot with mashed potatoes or a crunchy green salad for a hearty, satisfying meal.

Why You’ll Love This Recipe:

Well-Rounded Flavor: The creamy, mildly sweet onions work with the umami-rich flavor of liver, resulting in a meal in a pan.

With only a handful of simple pantry staples, this hearty meal shows that you don’t need a lot of ingredients to pack in big flavor. High in protein, iron and vitamin A and B, beef liver is a nutrient dense food, so if you’re trying to up your nutrient intake but want a dish that will leave you satisfied, this is an excellent go to.

Key Ingredients:

Beef Liver: This recipe works best with the thinly sliced beef liver. Liver is pungent and if soaked in milk will take some of the pungency away, making it milder and more tender. Calf’s liver, if you want something gentler on the palate.

Onions: Big onions caramelized to a bronzed sweetness that marries beautifully with the liver. Yellow onions are best, but white or sweet onions can work too.

Milk: Soaking liver in milk helps to remove bitternesses, resulting in a more mellow flavor. Or even for more muscle-dissolving power, buttermilk.

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Butter and Olive Oil: Butter adds deep flavor for caramelizing the onions, and olive oil has a higher smoke point for frying the liver. Combined, they’re the ideal pairing for this recipe.”

All-Purpose Flour: A light coating of seasoned flour adds to the crispy crust on the liver. If gluten-free, you may replace it with almond flour or a gluten-free flour blend.

Salt and Pepper: Basic seasonings that help bring the flavor of both the liver and the onions.

Garnish with Fresh Parsley: Chopped parsley added on top brings freshness and a contrasting color to the dish. This part is optional, but it adds a lovely contrast to the richness of the liver and onions.

The full list of ingredients with quantities and instructions is located in the recipe card below

Instructions:

Step 1: Prepare the Liver

Soak the Liver:

Put the slivers of liver in a shallow bowl and pour milk over them.

Refrigerate the liver in the solution for 30 minutes to 1 hour. Not only does this step cut down on any bitterness, but it also tenderizes the liver.

Step 2: Caramelize the Onions

Heat the Skillet:

Melt 2 tablespoons of butter in a large skillet over medium heat.

Cook the Onions:

Place the sliced onions into the skillet and cook, stirring occasionally, until soft and caramelized, about 15-20 minutes.

When caramelized remove the onions from the skillet and set aside.

Step 3: Prepare the Coating

Season the Flour:

In a shallow dish, combine ½ cup all-purpose flour with ½ teaspoon salt and ¼ teaspoon black pepper. Here, stir gently to evenly combine.

Step 4: Coat the Liver

Dry the Liver:

Remove the liver slices from the milk and blot them very dry with paper towels.

Coat the Liver in Flour:

One at a time, dredge each liver slice well in the seasoned flour mixture. Make sure to cover both sides evenly — you want a nice, thin layer that will help create a lovely crust when it hits the pan. Be generous with the flour; a gentle tap of excess is good, but you want full coverage.

Step 5: Now Just Cook the Liver

Heat the Oil:

Pour about two tablespoons olive oil into a skillet and place over medium-high heat. Set the oil heating until it’s shimmering — not smoking — and that means it’s ready for the liver. The hot fry pan is critical here as it sears a golden brown, mildly crisp coating without overcooking the center.

Cook the Liver:

When the oil’s hot, add the floured liver slices to the pan, one at a time, a few at a time. Don’t crowd them too much — cook in batches if necessary. Let them fry a couple of minutes on each side, until golden brown and cooked to your liking.

Step 6: Assemble and Serve

When the liver is cooked through — tender from the inside out with a nice sear on the outside — it’s time to bring it all together. Add the caramelized onions back to the skillet and gently layer them on top of the slices of liver. Let them cook together for another minute or so, long enough for all those rich, savory flavors to meld beautifully.

When everything is warm, and well incorporated, transfer the liver and onions to a serving platter. You can finish them with a sprinkle of fresh parsley, a twist of black pepper or even a squeeze of lemon if you want to add a little brightness. And that’s the dish, ready to be served. Get a fork and go to town while it’s hot! Dust with chopped parsley for extra freshness and color, if you wish.

Serving Suggestions:

This beef liver and onions recipe goes wonderfully with traditional sides that can soak up the tasty juices. Here are some great options:

Mashed Potatoes: Mashed potatoes with cream makes a creamy texture that comforts with the liver.

Steamed Rice: Rice provides a neutral flavor that calms the forward flavor from liver and onions.

Green Salad: A tangy vinaigrette green salad can cut through the richness of the food and lend a refreshing crunch.

Sautéed Greens: Spinach, kale or collard greensare nutrient-healing side dishes, and great with liver and onions.

Storage and Reheating Tips:

Storing: Leftovers can be kept in an airtight container in the fridge for up to 3 days.

Reheating: Gently reheat over low heat on the stovetop, until warmed through, or microwave in 30-second bursts to prevent the liver from drying out.

Freezing: Add liver and onions to an airtight container and freeze for 1 3 months. On the other hand, liver may change in texture after thawing and reheating.

Variations:

Add a Splash of Wine

Deglazing the pan with a splash of red or white wine, and returning the onions to it, adds a rich, slightly acidic note that highlights the liver’s depth.

Garlic and Herbs

For added flavor, stir in minced garlic and fresh thyme or rosemary as you caramelize the onions.

Gluten-Free Coating

You can use almond flour or chickpea flour due to this dish is gluten-free. The buttery flavor of almond flour has a subtle nuttiness that goes nicely with liver.

Conclusion:

Beef liver and onions hasn’t ever been your sour-dough toast — it’s a classic dish that turns out rich flavors, hearty textures, important nutrients. When cooked right, liver is tender, rich and so comforting delicious. This recipe showcases what’s so great about this classic combo, resulting in a memorable meal that manages to feel both nostalgic and cocooning. This recipe is sure to impress whether you’re a liver aficionado or trying it for the first time. Enjoy!