Tender Liver and Onions: A Classic Comfort Food Skillet Meal
Absolute Best Liver and Onions Recipe
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Liver and onions is a classic comfort-food dish that turns even skeptics into devoted fans. This American-style dinner combines nutrient-rich beef liver soaked in milk and topped with sweet, golden-brown onions for a melt-in-your-mouth experience.
Why This Sautéed Liver and Onions Works
With a quick milk soak and fast skillet cooking, you’ll avoid any toughness and bitterness—just tender, flavorful organ meat paired with savory onions. Whether you’re a liver lover or new to organ meats, this easy liver and onions recipe will feel like home.
Ingredients for Liver and Onions
- 2 pounds sliced beef liver
- 2 cups whole milk (for soaking)
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons vegetable oil, divided
- 4 tablespoons unsalted butter, divided
- 2 large yellow onions, thinly sliced
- Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
- Soak the liver: Place sliced beef liver in a bowl and cover with milk. Let rest for 15–20 minutes in the refrigerator to mellow out any strong flavors.
- Prep your dredge: In a shallow dish, whisk together flour, salt, and pepper. Drain liver, pat dry, then coat each slice evenly.
- Caramelize onions: Heat 2 tablespoons of oil and 2 tablespoons of butter in a large skillet over medium heat. Add sliced onions and cook, stirring occasionally, until soft and golden (about 10 minutes). Transfer onions to a plate.
- Cook the liver: Add remaining oil and butter to the skillet. Increase heat to medium-high. Working in batches, cook liver slices 2–3 minutes per side until browned but still slightly pink inside. Avoid overcooking to keep them tender.
- Combine & serve: Return onions to the pan, toss gently with the liver for 1 minute. Remove from heat and sprinkle with chopped parsley.
Serving Suggestions & Tips
- Serve hot over mashed potatoes or buttered egg noodles for a hearty meal.
- Make it creamy: Stir ¼ cup of cream into the pan juices for a quick onion gravy.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Nutrition Facts (per serving)
- Calories: 687 kcal
- Protein: 49 g
- Carbs: 74 g
- Fat: 21 g
- Cholesterol: 578 mg
This flavorful, tender skillet recipe brings out the best in liver and onions.
Absolute Best Liver and Onions
This easy liver and onions recipe will make a liver lover out of the pickiest eaters! Soaking in milk and quick cooking guarantees tender results.
Ingredients
Method
- Place sliced beef liver in a bowl and cover with milk. Let rest for 15–20 minutes in the refrigerator to mellow out any strong flavors.
- In a shallow dish, whisk together flour, salt, and pepper. Drain liver, pat dry, then coat each slice evenly.
- Heat 2 tablespoons of oil and 2 tablespoons of butter in a large skillet over medium heat. Add sliced onions and cook, stirring occasionally, until soft and golden (about 10 minutes). Transfer onions to a plate.
- Add remaining oil and butter to the skillet. Increase heat to medium-high. Working in batches, cook liver slices 2–3 minutes per side until browned but still slightly pink inside.
- Return onions to the pan, toss gently with the liver for 1 minute. Remove from heat and sprinkle with chopped parsley.
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Recipe source: Absolute Best Liver and Onions
