This liver and onions recipe will convert even the most skeptical liver haters into fans! It’s a simple dish, but there are three key steps that will elevate your liver above all others: 1) soak the liver in milk to remove any bitterness, 2) minimize flipping while cooking, and 3) avoid overcooking to keep it tender.
| Prep Time | Cook Time | Total Time |
| 20 mins | 15 mins | 35 mins |
Ingredients
- 2 pounds sliced beef liver
- 1 ½ cups milk (enough to cover the liver)
- ¼ cup butter, divided
- 2 large Vidalia onions, sliced into rings
- 2 cups all-purpose flour (as needed)
- Salt and pepper to taste
Instructions
- Prepare the Liver:
Rinse the liver slices under cold water and pat them dry with paper towels. Place the liver in a shallow dish and pour enough milk to fully cover the slices. Let it soak while you prepare the onions, or leave it longer if time permits—this soaking step helps to remove any bitterness. - Cook the Onions:
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced onions and cook, stirring occasionally, until they’re tender and golden, about 3 to 5 minutes. Once the onions are soft, transfer them to a bowl and set the skillet aside. - Coat the Liver:
Spread the flour on a plate and season with salt and pepper. Drain the liver from the milk, then dredge each slice in the seasoned flour mixture, ensuring it’s fully coated.
- Cook the Liver:
Using the same skillet, melt the remaining 2 tablespoons of butter and increase the heat to medium-high. Fry the liver slices for about 3 to 4 minutes per side, or until they are lightly browned. Be careful not to overflip—the less you turn the liver, the better the results. - Combine and Finish:
Once the liver is browned, return the cooked onions to the skillet. Reduce the heat to medium and continue cooking until the onions are heated through, and the liver is cooked to your preference. For a tender, flavorful dish, cook the liver just until it’s slightly pink inside. If you prefer a more well-done liver, continue cooking a little longer.
With these simple steps, you’ll have a dish that’s perfectly balanced between tender liver and caramelized onions. Serve hot, and enjoy the rich, savory flavors of this classic meal!