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Liver and Onions

Tender, pan-seared liver with sweet, caramelized onions and savory pan gravy, this classic dish is nutritious and affordable, taking under 30 minutes to make.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 500 g beef liver, sliced about 1 cm thick
  • 2 large yellow onions, sliced into thin half-rings (about 3 cups sliced)
  • 1 cup whole milk (for soaking the liver) Soaking is essential for a mild result.
  • 3 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil or vegetable oil
  • 1/2 cup all-purpose flour (for dredging)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika (smoked or sweet, your preference)
For the Pan Sauce (Optional but Highly Recommended)
  • 1/2 cup beef broth or stock
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon fresh thyme leaves or 1/2 teaspoon dried thyme
  • to taste Salt and pepper

Method
 

Stage 1 – Soaking the Liver
  1. Remove your liver slices from the packaging and place them in a shallow bowl or baking dish, ensuring they lay flat.
  2. Pour the whole milk over the liver slices, ensuring all pieces have contact with the milk. Refrigerate for a minimum of 30 minutes.
  3. After soaking, pat the liver slices dry using paper towels to remove excess moisture.
Stage 2 – Caramelizing the Onions
  1. Heat a large skillet over medium-low heat and add 2 tablespoons of butter until melted.
  2. Add the sliced onions and stir to coat them evenly in the butter.
  3. Cook the onions for 20-25 minutes, stirring every 3-4 minutes until they are deeply caramelized and amber-brown.
Stage 3 – Dredging and Searing the Liver
  1. Combine flour, salt, black pepper, garlic powder, and paprika in a shallow dish.
  2. Dredge each liver slice in the seasoned flour, shaking off excess, and set aside.
  3. Heat the skillet to medium-high and add the remaining butter and oil until melted.
  4. Sear the liver slices on each side for 2-3 minutes until lightly pink in the center. Remove and keep warm.
Stage 4 – Building the Pan Sauce
  1. Return skillet to medium heat and add beef broth and Worcestershire sauce, scraping up browned bits from the pan.
  2. Add the thyme, season to taste, and return the caramelized onions to the pan.
  3. Rest the liver slices in the pan with onions for 1 minute before serving.

Notes

Serve with mashed potatoes, noodles, or crusty bread to soak up the sauce. The milk soak is vital for removing the liver's bitterness.