How to Cook Liver (with Onions)
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Servings
4
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Calories
358 kcal
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Course
Main Course
How to Cook Liver (with Onions)
Description
How to Cook Liver (with Onions) focuses on using pork or beef liver cut into strips and soaked in milk to reduce bitterness and improve texture. Slicing onions thin and cooking them slowly in butter with salt until golden and caramelized creates a flavorful base. The method includes preparing apple rings that add brightness and contrast to the dish's richness. After rinsing and drying the liver, it's coated lightly with flour before quickly pan-frying in the same skillet used for the onions, ensuring the pan's flavors complement the liver.
The combination delivers a mix of textures: tender liver with a slightly crisp crust, silky caramelized onions, and crisp-tart apples. The recipe includes seasoning with salt, freshly ground pepper, and optional fresh herbs like parsley or thyme for freshness. Cooking everything sequentially in one pan saves time and concentrates flavors.
This meal is typically served hot, and while serving suggestions include mashed potatoes, the notes explain making them simultaneously for an integrated meal. Using different types of liver (veal, lamb, venison, chicken, or turkey) is possible, and apple corers facilitate uniform apple rings. Milk must completely cover the liver pieces during soaking. The recipe emphasizes coordinating cooking times so onions, liver, and any sides finish together at optimal doneness.
Ingredients
- 1 lb liver pork, or beef (Note 1)
- 1 cup milk Note 2
- ⅓ cup all-purpose flour
- 10 oz onion Note 3
- 1 apple Note 4, large
- 3 tablespoons butter divided (Note 5)
- ½ teaspoon salt more to taste, fine sea salt
- ¼ teaspoon black pepper more to taste, freshly ground
- 1 tablespoon parsley optional, fresh or thyme
Instructions
- Soak liver: Rinse the liver and pat it dry. Cut it into strips, about 1.2 cm/ ½ inch. Place the pieces in a small bowl and cover with the cold milk. Soak for at least 30 minutes to one hour.
- Potatoes (optional): While the strips are soaking, start making the mashed potatoes if you decide to serve the dish with potatoes. When the potatoes are done, make the mash while the other ingredients are still in the pan.
- Onions: Slice the onions. Melt 1 tablespoon of the butter in a large skillet. Cook onions with a pinch of salt, frequently stirring, on medium heat during the last 10-15 minutes or so of the liver's soaking time. They should be golden brown and slightly caramelized, this will take 10 to 15 minutes. Adjust the taste with salt and pepper. Transfer them to a bowl and keep them warm while you cook the liver in the same skillet.
- Prepare other ingredients: While the onions are cooking, peel, core (Note 5), and slice the apple into rings. Remove the liver from the milk and pat dry with kitchen paper. Place the flour on a large plate and turn the pieces into the flour. Pat gently to remove the excess flour. Set aside.
- Cook apple rings: Melt another tablespoon of butter in a separate pan. Cook the apples for 3-4 minutes on each side until golden.
- Fry liver: While the apples are cooking, melt the remaining butter in the pan you used for cooking the onions. Cook the liver on medium-high heat. It should be dark brown on the outside and with only a hint of pink on the inside. Check by cutting one piece in the middle. Don't overcook the liver, or it will be dry.
- Finish dish: Return the onions to the pan, mix gently with the liver, and reheat shortly. Adjust the taste with salt and pepper. Sprinkle with fresh parsley or thyme if desired. (Note 6)
Notes
- You can use veal, venison, lamb, chicken, or turkey liver instead of pork or beef if preferred.
- Ensure the liver strips are fully submerged in milk during soaking, which should last at least 30 minutes to one hour.
- Adjust amount of onions based on preference; about 2 medium-large onions are typical in the US, more in other regions.
- A crisp apple variety works best for slicing into rings; an apple corer helps remove cores efficiently.
- Use vegetable oil for frying if preferred or in addition to butter.
- Follow timing steps so liver, onions, and side dishes (like mashed potatoes) complete cooking simultaneously for serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Calories | 358kcal | 18% |
| Carbohydrates | 28g | 9% |
| Protein | 27g | 54% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 341mg | 114% |
| Sodium | 480mg | 20% |
| Potassium | 610mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 19641IU | 393% |
| Vitamin C | 10mg | 11% |
| Calcium | 101mg | 10% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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