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.
Simple Ingredients, Big Flavor: This hearty, satisfying meal requires only a few cupboard staples.
Nutrient-Rich: Beef liver is packed with protein, iron, vitamin A and B vitamins so this dish makes for a good option if you want to up your nutrient intake.
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, whisk together ½ cup all-purpose flour, ½ teaspoon salt and ¼ teaspoon black pepper.
Toss so the seasoning is well coated.
Step 4: Coat the Liver
Dry the Liver:
Take the liver out of the milk and pat it dry with paper towels.
Dredge in Flour:
Coat each slice of liver in the seasoning flour mix, covering both sides well.
Step 5: Cook the Liver
Heat Oil in Skillet:
Add 2 tablespoons of olive oil to the same skillet and heat over medium-high.
Cook the Liver:
Add the coated liver slices to the hot skillet, cooking about 2-3 minutes per side until browned and cooked to your liking.
Don’t crowd the pan; work in batches if needed.
Step 6: Combine and Serve
Add Onions to the Liver:
Add the caramelized onions back to the skillet, spooning over the liver slices.
Let everything heat through another minute.
Garnish and Serve:
Remove liver and onions to a serving platter. 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
Deglaze the pan with a splash of red or white wine, then return the onions for a rich, slightly acidic note that complements the liver’s depth.
Garlic and Herbs
For an extra layer of flavor, add minced garlic and fresh thyme or rosemary to the onions as they caramelize.
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!
Beef Liver and Onions
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)
Instructions
- Place the liver slices in a shallow bowl and cover with milk. Let it soak in the refrigerator for 30 minutes to 1 hour to reduce bitterness and tenderize the liver.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced onions and cook for 15-20 minutes, stirring occasionally, until they are soft and caramelized. Remove the onions from the skillet and set aside.
- In a shallow dish, combine 1/2 cup flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.
- Remove the liver from the milk and pat it dry with paper towels. Coat each slice in the seasoned flour mixture, covering both sides.
- In the same skillet, heat 2 tablespoons of olive oil over medium-high heat. Place the liver slices in the skillet and cook for 2-3 minutes per side until browned. Avoid overcrowding the skillet; cook in batches if necessary.
- Return the caramelized onions to the skillet, spooning them over the liver slices. Allow the dish to heat through for about 1 minute.
- Transfer the liver and onions to a serving platter. Garnish with chopped fresh parsley, if desired. Serve hot with sides like mashed potatoes, rice, or a green salad.