Liver and Onions
This recipe prepares a classic comfort dish of pan-fried beef liver served with deeply caramelized onions. Thinly sliced, lightly floured liver is quickly seared to tender perfection, complemented by sweet, slowly cooked onions, creating a hearty and flavorful meal in under 30 minutes.
Equipment
- 1 Cutting Board
- 1 Chef's knife
- 1 Large Frying Pan/Skillet Heavy-bottomed for even heat distribution
- 1 Shallow Dish/Plate For dredging the liver in flour
- 1 Tongs or Spatula
Ingredients
Main
- 1 lb Beef Liver
- 1 Stick Butter
- 2 Onions
- 2 cups Flour
- Seasoned Salt
- Pepper
Instructions
- Thinly slice the onions and set aside.
- Rinse beef liver thoroughly under cold water, pat completely dry with paper towels, and trim any visible connective tissue or membranes.
- Generously season both sides of the liver with seasoned salt and freshly ground pepper.
- Place the flour in a shallow dish or plate. Lightly dredge each piece of seasoned liver in the flour, shaking off any excess.
- In a large, heavy-bottomed skillet, melt half a stick of butter over medium-low heat. Add the sliced onions and sauté slowly, stirring occasionally, until they are deeply caramelized, tender, and sweet (this can take 15-20 minutes). Remove the onions from the skillet and set aside.
- Increase the heat to medium. Add the remaining half stick of butter to the skillet. Allow it to melt and become slightly foamy.
- Carefully place the floured liver pieces into the hot skillet in a single layer, ensuring not to overcrowd the pan. Cook for 2-3 minutes per side, or until beautifully browned and just cooked through, aiming for a slightly pink interior for maximum tenderness.
- Return the caramelized onions to the skillet with the cooked liver, tossing gently to combine and warm through for about 1 minute.
- Taste the dish and adjust seasoning with additional seasoned salt and pepper if needed.
- Serve immediately, traditionally alongside mashed potatoes or a hearty loaf of bread.
Notes
To ensure tender, flavorful liver, consider soaking it in milk for 30 minutes to an hour prior to cooking; this helps reduce any strong bitterness and tenderize the meat. When sautéing the onions, cook them slowly over medium-low heat until deeply caramelized and sweet, which adds significant depth and balance to the dish. For the liver, ensure it's well-seasoned with seasoned salt and pepper before dredging lightly in flour for a crisp crust. The absolute key is not to overcook the liver; it should be just cooked through, remaining slightly pink in the center, to prevent it from becoming tough and rubbery. Using a mix of butter and a high-smoke-point oil can prevent the butter from burning during frying.