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    Home » Meat Recipes » Liver and Onions

    Liver and Onions

    Last updated: May 4, 2022 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies · Terms of Use · Privacy Policy · Accessibility

    Jump to Recipe Card

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

    If you're willing to give internal organs a try, as long as you don't overcook the livers, you're in for a treat!

    Sauteed beef liver slices topped with caramelized onions.

    As someone who comes of dual descent, European and Israeli, I was never one to shun organ meats. I actually love them. Each of them (liver, tongue, heart, cheeks, etc.) has its own unique flavor and texture.

    While beef liver may not be the best choice for those just starting out eating offal, due to its strong flavor, it's one of my favorite internal organs to eat. As long as you either soak it in milk before cooking or use a young calf's liver, its flavor can be quite mild. And the sweet, caramelized onions definitely help!

    Jump to:
    • Ingredients
    • Instructions
    • Expert tips
    • Frequently asked questions
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    Ingredients

    You'll only need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

    Onion: Sliced thinly and the slices separated into rings. I prefer to use a yellow onion, but a white onion works too.

    Olive oil: Used for frying both the onions and the liver. You can also use butter if you'd like, and although I never tried it, bacon grease sounds good too!

    Beef liver: When I say this, I actually mean calf's liver. The liver of the mature cow has a dense, gummy texture and a strong metallic flavor. A calf's liver is relatively tender and mild.

    If all you can find is a mature liver, it's not a bad idea to soak it in milk while you prepare and cook the onions. This will help reduce the metallic taste.

    Seasonings: I use Kosher salt, black pepper, garlic powder, and smoked paprika.

    Instructions

    Making this dish is easier than you think. The detailed instructions are listed in the recipe card below. Here's an overview of the steps:

    You start with the onion - slice it, separate the slices into rings, then cook the rings in olive oil until caramelized. This takes longer than cooking the liver. You should expect to cook the onions for about 7-8 minutes.

    Once the onions are cooked, you set them aside (I sometimes place them in a warm oven to keep them warm) and turn your attention to the liver.

    To prepare the liver, you blot it dry with paper towels, then sprinkle it with seasonings. Carefully wipe the skillet clean with paper towels (it will be hot), add a bit more oil, and cook the livers.

    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 they're done, place them on plates, top with the onions, and serve.

    A photo collage showing the steps for making liver and onions.

    Expert 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:

    1. If at all possible, use young calves' livers and not the mature animal's liver. It will make the experience significantly better. The young livers are more tender, and they taste better. If you can only get a cow's liver, soak it in milk while you prepare and cook the onions, then blot it, season it, and cook.

    2. I cannot over-emphasize how important it is to avoid overcooking liver (and this is true for chicken livers as well). If you like your meat well done, then you shouldn't be making this recipe.

    When cooked to medium-rare (still slightly pink in the middle), liver is wonderfully tender and sweet. Yes, it actually has a sweet taste. But when overcooked, it becomes tough and grainy.

    I should, however, point out that according to the USDA, we should cook beef internal organs to 160°F, which is well-done.  

    Frequently asked questions

    What does beef liver taste like?

    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.

    Why is beef liver served with onions?

    The onions are there to 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 caramelized and sweet.

    How can I make liver taste good?

    Soak it in milk if using a mature liver to remove the metallic taste, and avoid overcooking it to prevent it from becoming tough and grainy.

    Serving suggestions

    I like to serve this rich-tasting dish 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 ideas:

    • Microwave broccoli
    • Microwave asparagus
    • Creamy cucumber salad
    • Tomato salad

    Storing leftovers

    Leftovers can be stored in the fridge, in an airtight container, for up to three days. But I have to tell you, once you reheat them, they're well-done and very dry.

    I prefer to eat them cold (much like liver mousse), but if the idea is not appealing, it's probably best to only make as much as you can eat immediately.

    Beef liver and onions served on a white plate with a knife and a fork.

    Related recipes

    • Slow Cooked Beef Cheeks
    • Slow Cooker Oxtail
    • Beef Heart Stew
    • Beef Tongue (Lengua)

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Liver and Onions
    4.99 from 91 votes
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    Beef Liver and Onions

    Thin slices of beef liver are cooked in olive oil, then served with caramelized onions. Make sure not to overcook the liver! When cooked to medium-rare it's tender and sweet.
    Prep Time15 mins
    Cook Time15 mins
    Total Time30 mins
    Course: Main Course
    Cuisine: American
    Servings: 4 servings
    Calories: 225kcal
    Author: Vered DeLeeuw

    INGREDIENTS

    • 1 lb calves' liver (not mature beef liver*), thinly sliced
    • ½ teaspoon 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 on 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 with foil to keep 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 to a plate.
    • Arrange the cooked livers on a serving plate, top them with the sautéed onions, and serve.

    WATCH THE VIDEO:

    NOTES

    *The liver of the mature cow has a dense, gummy texture and a strong metallic flavor. A calf's liver is relatively tender and mild. If all you can find is a mature cow's liver, it's not a bad idea to soak it in milk while you prepare and cook the onions. This will help reduce the metallic taste.
    **According to the USDA, we should cook beef internal organs to 160°F, which is well-done.  

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    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes sugar alcohols. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 0.25recipe | Calories: 225kcal | Carbohydrates: 7g | Protein: 23g | Fat: 11g | Saturated Fat: 2g | Sodium: 219mg | Sugar: 1g
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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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