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Beef Liver and Onions

A comforting, traditional dish made with seared beef liver and caramelized onions, enhanced by a rich pan sauce. It's quick to prepare and perfect for a cozy dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb beef liver, sliced into 1/3–1/2 inch slices Trim any membranes before slicing.
  • 2 cups yellow or sweet onions, thinly sliced About 2 medium onions.
  • 1/2–3/4 cup whole milk or buttermilk Optional, for soaking.
  • 1/2 cup all-purpose flour Use gluten-free alternatives if desired.
  • 1 tsp kosher salt Divided.
  • 1/2 tsp freshly ground black pepper Divided.
  • 3 tbsp unsalted butter Divided.
  • 2 tbsp neutral oil Canola, vegetable, or avocado oil.
  • 1/2 cup beef stock Or low-sodium stock.
  • 1/4 cup dry white wine Optional, for deglazing.
  • 1–2 tbsp fresh lemon juice Or 1 tsp apple cider vinegar.
  • 2 tbsp minced fresh parsley For garnish.
  • 1 tsp minced fresh sage or thyme Optional for extra warmth.

Method
 

Preparation
  1. Trim any membranes from the liver and slice into uniform pieces.
  2. Optional: Place slices in a bowl with milk or buttermilk and refrigerate for 30–60 minutes to mellow flavor. Drain and pat very dry.
Season and Dredge
  1. Mix flour with 1/2 tsp salt and 1/4 tsp pepper. Lightly dredge each liver slice, shaking off excess.
Caramelize Onions
  1. In a large skillet over medium heat, melt 1 tbsp butter with 1 tbsp oil.
  2. Add onions and a pinch of salt. Cook, stirring occasionally, about 18–25 minutes until golden brown and soft. Transfer onions to a plate.
Sear the Liver
  1. Increase heat to medium-high. Add remaining 1 tbsp oil + 2 tbsp butter to the skillet.
  2. When hot, add liver slices in a single layer. Sear 2.5–3 minutes per side for medium (about 5–6 minutes total).
Make the Pan Sauce
  1. Remove any remaining liver and set aside. Lower heat to medium; add wine to deglaze, scraping brown bits.
  2. Then add remaining stock and lemon juice. Simmer 3–5 minutes until slightly reduced and saucy.
Combine and Finish
  1. Return liver and onions to the pan, spoon sauce over them, and warm together for 1–2 minutes.

Notes

Don’t overcook the liver; it should be slightly pink inside and tender. Soaking in milk or buttermilk helps reduce bitterness. Use almond flour for gluten-free, or omit flour for paleo/keto options.