beef liver onions

Beef Liver and Onions is a classic comfort food featuring tender slices of liver, sweet caramelized onions, and rich savory flavor. When cooked properly, the liver stays tender instead of becoming tough.

Ingredients

• 1½ lbs (680 g) beef liver, sliced
• 2 large onions, thinly sliced
• 1 cup milk (for soaking)
• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 3 tablespoons butter
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme (optional)
• 2 tablespoons chopped fresh parsley (for garnish)

Instructions

1. Soak the Liver

1. Place the liver in a bowl and cover with the milk.
2. Refrigerate for 30 minutes to 2 hours. This helps mellow the flavor and can improve the texture.
3. Drain the liver and pat it completely dry with paper towels.

2. Caramelize the Onions

1. Heat 2 tablespoons butter and the olive oil in a large skillet over medium heat.
2. Add the sliced onions and cook for 15–20 minutes, stirring occasionally, until soft and golden brown.
3. Transfer the onions to a plate and keep warm.

3. Cook the Liver

1. In a shallow dish, combine the flour, garlic powder, paprika, salt, and black pepper.
2. Lightly dredge each slice of liver in the seasoned flour, shaking off any excess.
3. Add the remaining 1 tablespoon butter to the skillet.
4. Cook the liver over medium-high heat for 2–3 minutes per side, depending on thickness. The inside should still be slightly pink to keep it tender.

4. Finish the Dish

1. Return the onions to the skillet.
2. Add the thyme, if using, and cook for 1–2 minutes until everything is heated through.
3. Sprinkle with fresh parsley before serving.

Prep Time

• Prep Time: 15 minutes (plus soaking time)
• Cook Time: 25 minutes
• Total Time: About 40 minutes (plus soaking)

Serving Suggestions

• Creamy mashed potatoes
• Steamed green beans
• Buttered peas
• Roasted carrots
• Rice or buttered egg noodles
• Warm crusty bread

Tips

• Don’t overcook the liver, or it can become tough and dry.
• Slice the liver evenly so it cooks at the same rate.
• If possible, choose calf’s liver, which has a milder flavor and more tender texture than mature beef liver.
• For a richer sauce, deglaze the pan with ¼ cup beef broth after cooking the liver, scraping up the browned bits before adding the onions back.

Enjoy this hearty, old-fashioned Beef Liver and Onions with your favorite comfort-food sides