Liver And Onions. I know, it’s not everyone’s first choice, but have you given it a shot? You won’t know until you try!

For me, Liver and Onions is a once-in-a-while craving. Sometimes, I’ll just walk into a cafeteria, spot it on the line, and think, “Yep, gotta have it.” It’s that mysterious pull that makes it irresistible.

Plus, making it at home is a breeze. Check out my simple recipe below. It might not win a beauty contest, but who cares when it tastes this good? Ready for some delicious Liver And Onions? Let’s get cooking! 🍽️

TO MAKE THIS CLASSIC LIVER AND ONIONS , YOU WILL NEED

Onion: Sliced thinly and the slices separated into rings. I prefer to use a yellow onion, but a white onion works too.

Olive oil: You can also use butter if you’d like, and although I never tried it, bacon grease sounds good too!

Beef liver: When I say this, I actually mean calf’s liver. The liver of the mature cow has a dense, gummy texture and a strong metallic flavor. A calf’s liver is relatively tender and mild.

If all you can find is a mature liver, it’s not a bad idea to soak it in milk while you prepare and cook the onions. This will help reduce the metallic taste.

Seasonings: I use Kosher salt, black pepper, garlic powder, and smoked paprika.

See the recipe card for full information on ingredients and quantities.

HOW DO YOU MAKE THE BEST LIVER AND ONIONS?

You start with the onion – slice it, separate the slices into rings, then cook the rings in olive oil until caramelized. This takes longer than cooking the liver. You should expect to cook the onions for about 7-8 minutes.

Once the onions are cooked, you set them aside (I sometimes place them in a warm oven to keep them warm) and turn your attention to the liver.

To prepare the liver, blot it dry with paper towels, then sprinkle it with seasonings. Carefully wipe the skillet clean with paper towels (it will be hot), add a bit more oil, and cook the livers.

Cook them briefly – about 3 minutes per side over medium heat. You don’t want them overcooked. I like them slightly pink in the middle. When they’re done, place them on plates, top them with the onions. Serve and enjoy your freshly made Liver And Onions.

RECIPE NOTES AND HELPFUL TIPS:

If at all possible, use young calves’ livers and not the mature animal’s liver. It will make the experience significantly better. The young livers are more tender, and they taste better.

If you can only get a cow’s liver, soak it in milk while you prepare and cook the onions, then blot it, season it, and cook.

I cannot over-emphasize how important it is to avoid overcooking liver (and this is true for chicken livers as well). If you like your meat well done, then you shouldn’t be making this recipe.

If you’re pregnant, avoid eating liver.

The best way to vary this recipe is to experiment with different seasonings. Good options include ground cumin, dried thyme, and a bit of cayenne if you enjoy spicy foods.

NUTRITIONAL INFORMATION:

Yield: 4 | Estimate the nutritional information for each serving:

FREQUENTLY ASKED QUESTIONS (FQAs):

1. What does beef liver taste like?

It tends to have a slightly metallic aftertaste, though this is less pronounced when you eat a young calf’s liver. It has a rich taste, and when minimally cooked, it’s tender and sweet.

2. Why is beef liver served with onions?

The onions are there to balance out the strong flavor of the liver.

Many recipes use barely-cooked onions, preserving their sharpness. But since I use young livers and cook them minimally, they are tender and sweet. So I like to cook the onions until they too are caramelized and sweet.

3. How can I make the liver taste good?

Soak it in milk if using a mature liver to remove the metallic taste, and avoid overcooking it to prevent it from becoming tough and grainy.

4. How can I store the leftovers?

The leftovers can be stored in the fridge, in an airtight container, for up to three days. But I have to tell you, once you reheat them, they’re well-done and very dry.

5. What can I eat with Liver And Onions?

While it’s good on its own, Liver And Onions pair well with a variety of side dishes that complement the rich flavors. Here are some tasty options: mashed potatoes and gravy, lightly sautéed vegetables, or a bed of steamed rice or quinoa.

Let’s Make This Hearty, Classic Liver And Onions!

And there you have it – this easy, yummy Liver And Onions is ready to take its place on your table. If you decide to give it a shot, make sure to snap a photo and share it with us on Facebook and Pinterest.

Be sure to follow us for more yummy recipes in the future. Until next time, happy cooking!

Classic Liver And Onions Recipe

Print This

Serves: 4 Prep Time: 15 Mins Cooking Time: 15 Mins

Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

1 lb calves' liver (not mature beef liver*), thinly sliced
½ tsp kosher salt
¼ tsp black pepper
½ tsp garlic powder
½ tsp smoked paprika
1 medium yellow onion thinly sliced, slices separated into rings
2 tbsp olive oil divided
milk to soak the liver

Instructions

Step 1: Arrange the liver slices on a cutting board or on a couple of large plates. Blot them dry with paper towels. Sprinkle them with salt, black pepper, garlic powder, and smoked paprika.

Step 2: Heat 1 tablespoon of olive oil in a large (12-inch) nonstick skillet over medium-high heat. Add the onions. Cook, stirring often, until golden brown, about 7 minutes. If the pan gets too hot, lower the heat to medium.

Step 3: Remove the onions from the skillet with a slotted spoon. Place them on a plate and cover them with foil to keep them warm.

Step 4: Carefully wipe the skillet clean with paper towels (it will be hot). Add the remaining tablespoon of olive oil and lower the heat to medium. Add the liver slices, in two batches if needed.

Step 5: Cook the livers briefly, about 3 minutes per side. Don’t overcook them or they’ll become tough and grainy**. If there are a few thicker or misshapen slices or chunks, you can briefly cook them on the edges too. But first, remove the already-cooked thin slices to a plate.

Step 6: Arrange the cooked livers on a serving plate, top them with the sautéed onions. Serve and enjoy!

Notes

*The liver of the mature cow has a dense, gummy texture and a strong metallic flavor. A calf's liver is relatively tender and mild. If all you can find is a mature cow's liver, it's not a bad idea to soak it in milk while you prepare and cook the onions. This will help reduce the metallic taste. **According to the USDA, we should cook beef internal organs to 160°F, which is well done.