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. As long as you don't overcook the livers, you're in for a treat!
If you've ever tried liver and onions and remained underwhelmed, my guess is the dish was not cooked properly. Beef liver can be just as delicious as chicken liver! As long as you soak it in milk before cooking or use a young calf's liver, its flavor can be quite mild. And the sauteed onions greatly enhance it.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Onion: Slice it thinly and separate the slices into rings. I prefer to use a yellow onion, but a white onion works, too.
- Olive oil: Extra-virgin olive oil adds great flavor to this dish. You can use different fats for cooking, including butter, ghee, and bacon grease.
- Beef liver: It's best to use calf's liver. The liver of a mature cow has a strong flavor, while the liver of a young calf is relatively tender and mild.
- Seasonings: Kosher salt, black pepper, garlic powder, and smoked paprika.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Start with the onion. Slice it, separate the slices into rings, and cook them in olive oil until golden brown. This takes longer than cooking the liver. You should expect to cook the onions for about 7-8 minutes. Once the onions are cooked, set them aside and turn your attention to the liver.
To prepare the liver, blot it dry with paper towels, then sprinkle it with seasonings. Carefully wipe the skillet clean with paper towels (it will be hot), add more oil, and cook the liver pieces. Cook them briefly - about 3 minutes per side over medium heat. You don't want them overcooked. I like them slightly pink in the middle (though the USDA would disagree).
When the liver is cooked, place it on plates, top with the onions, and serve.
I love liver, but my husband does not. I made this, and he actually liked it. I did pile his high with onions, and since we both like things spicy, I added extra spice from our own ground peppers. It was so good. Thank you for the recipe.
Julie
Read more comments
I love liver, but my husband does not. I made this, and he actually liked it. I did pile his high with onions, and since we both like things spicy, I added extra spice from our own ground peppers. It was so good. Thank you for the recipe. Recipe Tips
I briefly touched on the two most important tips I can give you about making this recipe, but I'll elaborate on them a bit more:
Use Calves' Liver
If at all possible, use young calves' livers (as shown in the photo below) instead of the mature cow's liver. The young livers are more tender and taste better.
If you can only get a cow's liver, consider soaking it in milk while you prepare and cook the onions, then blot it, season it, and cook. I do sometimes buy frozen sliced beef liver at the grocery store. It comes pre-sliced in convenient vacuum packs, as shown in the image below:
While its flavor is more robust than that of a calf's liver, I find that as long as I cook it minimally, it tastes good. These liver slices are very thin, so I don't soak them in milk (they would disintegrate). I cook them for just 2 minutes per side over medium heat:
Avoid overcooking
I cannot over-emphasize how important it is to avoid overcooking liver (which is true for chicken livers as well). When cooked to medium rare (still slightly pink in the middle), liver is wonderfully 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.
Recipe FAQs
It tends to have a slightly metallic aftertaste, though this is less pronounced when you eat a young calf's liver. It has a rich taste, and when minimally cooked, it's tender and sweet.
The onions balance out the strong flavor of the liver. Many recipes use barely cooked onions, preserving their sharpness. But since I use young livers and cook them minimally, they are tender and sweet. So I like to cook the onions until they, too, are golden brown and sweet.
If you use a mature liver, soak it in milk to remove the metallic taste, and avoid overcooking it to prevent it from becoming tough and grainy.
Yes. 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 (much like chicken liver pate or chopped liver). But if this idea is not appealing, it's probably best to only make as much as you can eat immediately. I don't recommend freezing livers. Their texture and flavor will be off after thawing.
Serving Suggestions
This is a rich-tasting main dish, so I like to serve it with a simple vegetable side that doesn't require too much work and ideally can be cooked in the microwave or not cooked at all. Here are a few of my favorites:
- Microwave asparagus
- Creamy cucumber salad
- Tomato salad
- Arugula salad
- Microwave broccoli - as shown in the photo below. You can also see in this photo that I topped the liver with deeply caramelized onions. They take longer to cook - at least 30 minutes - but I had some leftovers that I reheated.
Recipe Card
Liver and Onions Recipe
Video
Ingredients
- 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
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 per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
HENRY says
This was easy and delicious, thanks!
Vered DeLeeuw says
Glad you liked it, Henry! Thank you for the review.