Liver and Onions Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
225 kcal
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Course
Main Course
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Cuisine
American
Liver and Onions Recipe
Description
This recipe uses thin slices of liver, preferably from a calf for tenderness and milder flavor, seasoned simply with salt, black pepper, garlic powder, and smoked paprika. Yellow onions are sliced and browned slowly over medium heat in olive oil, developing a golden color that adds sweetness and complexity to the dish.
The liver is cooked separately in the same skillet after the onions, briefly searing each side for about three minutes to retain a slightly pink center. Cooking liver to medium rare preserves its tenderness and sweetness. Overcooking results in a tough, grainy texture. The residual seasoning and smoky notes contribute to a rich flavor profile.
Liver and onions is commonly served hot, often accompanied by sides like mashed potatoes or vegetables. The contrasting textures—the creamy liver and soft caramelized onions—offer a distinct eating experience.
Practical notes include soaking mature cow liver in milk before cooking to reduce its metallic taste, and suggestions for seasoning variations using cumin, thyme, or cayenne. Storage guidance advises keeping leftovers refrigerated for up to three days and recommends eating liver cold if reheated to avoid dryness. Freezing is discouraged due to texture changes.
Ingredients
- 1 pound beef liver thinly sliced; it's best to use a calf's liver
- ½ teaspoon kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- 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
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
- Soak mature cow liver in milk before cooking to reduce metallic flavor and improve tenderness.
- For seasoning variations, try adding ground cumin, dried thyme, or a pinch of cayenne pepper for spice.
- Avoid overcooking liver; medium rare doneness keeps it tender and sweet, while overcooking makes it tough.
- Leftovers keep refrigerated up to three days; reheated liver tends to dry out, so eating cold is preferable.
- Freezing cooked liver is not recommended as it negatively affects texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 225 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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