Liver and Onions Recipe

Name: Liver and Onions Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 pound beef liver; ½ teaspoon Diamond Crystal kosher salt; ¼ teaspoon black pepper; ½ teaspoon garlic powder; ½ teaspoon smoked paprika; 1 medium yellow onion; 2 tablespoons olive oil

User Reviews

5.0

105 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4 servings
Calories
225 kcal
Course
Main Course
Cuisine
American

Liver and Onions Recipe

Winston Campbell

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In this easy 30-minute recipe for liver and onions, thin slices of beef liver are seasoned, quickly sauteed in olive oil, and topped with sauteed onions.

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Ingredients

Servings

1 pound beef liver thinly sliced; it's best to use a calf's liver
½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt
¼ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon smoked paprika
1 medium yellow onion thinly sliced, slices separated into rings
2 tablespoons olive oil divided

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Instructions

Arrange the liver slices on a cutting board or a couple of large plates. Blot them dry with paper towels. Sprinkle them with salt, black pepper, garlic powder, and smoked paprika.
Heat 1 tablespoon of olive oil in a large (12-inch) nonstick skillet over medium-high heat. Add the onions. Cook, stirring often, until golden brown, about 7 minutes. If the pan gets too hot, lower the heat to medium.
Remove the onions from the skillet with a slotted spoon. Place them on a plate and cover them with foil to keep them warm.
Carefully wipe the skillet clean with paper towels (it will be hot). Add the remaining tablespoon of olive oil and lower the heat to medium. Add the liver slices (in two batches if needed).
Cook the livers briefly, about 3 minutes per side. Don't overcook them, or they'll become tough and grainy. If there are a few thicker or misshapen slices or chunks, you can briefly cook them on the edges, too. But first, remove the already-cooked thin slices onto a plate.
Arrange the cooked livers on a serving plate, top them with the sautéed onions, and serve.

Notes

The liver of the mature cow has a dense texture and a strong flavor. A calf's liver is relatively tender and mild. If all you can find is a mature cow's liver, soak it in milk while you prepare and cook the onions. This will help reduce the metallic taste.
The best way to vary this recipe is to experiment with different seasonings. Good options include ½ teaspoon of ground cumin, ½ teaspoon of dried thyme, and a pinch of cayenne if you enjoy spicy foods. You can also use different fats for cooking, including butter and ghee.
I cannot over-emphasize how important it is to avoid overcooking liver. When cooked to medium rare (still slightly pink in the middle), liver is tender and sweet. When overcooked, it becomes tough and grainy. However, according to the USDA, beef internal organs should be cooked to an internal temperature of 160°F.
The leftovers can be stored in the fridge in an airtight container for up to three days. However, once you reheat them, they're well done and very dry. I prefer to eat them cold, like pâté. If this idea is not appealing, it's best to only make as much as you can eat immediately.
I don't recommend freezing cooked livers. Their texture and flavor will be off after thawing.

Nutrition Information

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Serving 0.25recipe Calories 225kcal (11%) Carbohydrates 7g (2%) Protein 23g (46%) Fat 11g (17%) Saturated Fat 2g (10%) Sodium 219mg (9%) Sugar 1g (2%)