liver and onions

A recipe for liver and onions featuring low-heat caramelization of onions and quick high-heat searing of flour-dusted liver, finished with a deglazed pan sauce.

Ingredients

• 1.5 lbs (680g) Beef or Calf Liver (sliced into 1/2-inch thick pieces, outer membrane removed)
• 2 cups (480ml) Whole Milk or Buttermilk (for soaking)
• 3 large Yellow Onions (thinly sliced into half-moons)
• 4 tbsp (56g) Unsalted Butter (divided)
• 2 tbsp (30ml) Extra Virgin Olive Oil or Avocado Oil
• 1/2 cup (60g) All-Purpose Flour
• 1 tsp Smoked Paprika
• 1/2 tsp Garlic Powder
• 1 tsp Kosher Salt (plus extra for onions)
• 1/2 tsp Freshly Ground Black Pepper
• 1/2 cup (120ml) Low-Sodium Beef Broth or Dry White Wine (for deglazing)
• 2 tbsp Fresh Parsley (finely chopped, for garnish)

Instructions

1. Milk Soaking Phase: Place the sliced liver in a flat glass dish or shallow bowl. Pour the milk over the slices, ensuring each piece is fully submerged. Cover and refrigerate for 30 minutes. Once soaked, remove the liver slices and pat them completely dry with paper towels. Discard the milk.
2. Caramelize the Sweet Onions: Melt 2 tablespoons of butter with 1 tablespoon of olive oil in a heavy cast-iron skillet over low to medium-low heat. Add the sliced onions along with a pinch of salt. Cook slowly, stirring every few minutes, until the onions turn golden brown, translucent, and sweet. Transfer the caramelized onions to a warm plate and set aside.
3. Dredge and Season the Liver: In a wide, shallow bowl, whisk together the all-purpose flour, smoked paprika, garlic powder, kosher salt, and freshly ground black pepper. Dredge each piece of dried liver through the flour mixture, shaking off any excess.
4. Sear the Liver Slices: In the same skillet, add the remaining 2 tablespoons of butter and 1 tablespoon of olive oil over medium-high heat. Once the pan is shimmering hot, lay the liver slices in a single layer without overcrowding (cook in batches if necessary). Sear for 2 to 3 minutes on the first side until a deep golden crust forms. Flip and sear for another 1.5 to 2 minutes on the second side. The interior should remain slightly pink to ensure maximum tenderness. Remove the liver and set it on the plate with the onions.
5. Deglaze Pan and Combine: Reduce heat to medium-low. Pour the beef broth (or white wine) into the hot skillet, scraping up any browned bits stuck to the bottom with a wooden spoon. Return the caramelized onions and seared liver back into the skillet. Tumble together gently for 1 to 2 minutes until heated through and coated in the glossy pan juice. Garnish with chopped fresh parsley and serve immediately.

Notes

Don’t Skip the Soak: Liver contains natural iron compounds that give it a strong metallic taste if cooked directly. Soaking in milk or buttermilk neutralizes these compounds and yields a far milder taste. Avoid Overcooking: The single most common mistake with organ meats is cooking them too long. Cooked beyond medium-rare/medium, liver loses its juiciness and becomes chalky. Aim for an internal temperature of 145°F (63°C). Slice Uniformly: Slice the raw liver into even 1/2-inch strips so every piece cooks at the exact same rate in the skillet.