Liver and Onions Recipe

This classic Liver and Onions Recipe delivers tender, savory beef liver with golden caramelized onions in just 30 minutes. It's the perfect mix of old-school comfort and simple, modern cooking.

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Course: Dinner, Main Course

Cuisine: American, Southern

Prep Time: 15

Cook Time: 15

Soaking Time: 30

Total Time: 1

Servings: servings

Calories: 360kcal

Cost: $10

Equipment

1 Cast-iron skillet 12-inch preferred; ensures even heat and rich browning
1 Sharp knife For clean slicing of liver and onions without tearing
1 Large glass mixing bowl Glass or ceramic; used to soak the liver in milk
1 Meat thermometer Optional but useful to check liver is cooked to 145°F (slightly pink)

Ingredients

Main Ingredients

1.5 pounds beef liver sliced ½-inch thick
2 large yellow onions sliced into rings
2 cups whole milk for soaking the liver
1 cup all-purpose flour for dredging the liver
4 tablespoons butter divided
2 tablespoons vegetable oil for frying

Seasonings

1 teaspoon salt
0.5 teaspoon black pepper
0.5 teaspoon garlic powder
0.25 teaspoon paprika for color and smoky touch

Instructions

Soak the liver in whole milk for 30–60 min.
Slice onions and caramelize in butter for 15–20 min.
Dredge liver in seasoned flour; pan-fry 3–4 min per side.
Return onions to skillet; combine and heat through.
Optional: Add splash of vinegar or sherry to deglaze.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition