This classic dish of liver and onions is a comforting and hearty meal that brings back memories of home-cooked dinners. The rich flavor of the liver pairs perfectly with the sweetness of the caramelized onions, creating a delicious and satisfying dish.
If you don't usually cook with beef liver, you might need to visit the meat section of your supermarket to find it. Beef liver is not as commonly used as other cuts of meat, but it is rich in nutrients and worth trying. Make sure to also pick up some fresh onions and flour for dredging.

Ingredients for Liver and Onions Recipe
Beef liver: A nutrient-rich organ meat that has a strong, distinctive flavor. Onions: Adds sweetness and depth to the dish when caramelized. Flour: Used for dredging the liver to give it a nice crust when cooked. Salt: Enhances the flavors of the dish. Black pepper: Adds a bit of heat and complexity. Butter: Used for cooking and adds richness to the dish. Olive oil: Helps to cook the liver and onions evenly and adds a subtle flavor.
Technique Tip for This Recipe
To achieve perfectly caramelized onions, make sure to cook them over medium-low heat and stir occasionally. This slow cooking process allows the natural sugars in the onions to break down and develop a rich, sweet flavor. Avoid rushing this step, as higher heat can cause the onions to burn rather than caramelize.
Suggested Side Dishes
Alternative Ingredients
sliced beef liver - Substitute with chicken liver: Chicken liver has a milder flavor and softer texture, making it a good alternative for those who find beef liver too strong.
sliced beef liver - Substitute with pork liver: Pork liver is similar in texture and flavor to beef liver but is often more tender and slightly sweeter.
sliced onions - Substitute with shallots: Shallots offer a milder and sweeter taste compared to onions, which can add a more delicate flavor to the dish.
sliced onions - Substitute with leeks: Leeks provide a subtle onion-like flavor and a softer texture, making them a good alternative for those who prefer a less pungent taste.
flour - Substitute with cornstarch: Cornstarch can be used for dredging and will create a similar crispy coating without the gluten.
flour - Substitute with almond flour: Almond flour is a gluten-free option that adds a nutty flavor and a slightly different texture to the coating.
salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor along with a bit of umami, enhancing the overall taste of the dish.
salt - Substitute with sea salt: Sea salt can be used as a direct replacement for regular salt, offering a slightly different mineral content and flavor profile.
black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor, often described as more earthy and less pungent.
black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and a different flavor profile, making the dish spicier.
butter - Substitute with ghee: Ghee has a higher smoke point and a richer, nuttier flavor, making it a good alternative for cooking at higher temperatures.
butter - Substitute with coconut oil: Coconut oil is a dairy-free option that adds a slight coconut flavor and works well for frying.
olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for cooking.
olive oil - Substitute with grapeseed oil: Grapeseed oil is another neutral-flavored oil with a high smoke point, suitable for frying and sautéing.
Other Alternative Recipes
How to Store or Freeze This Dish
- Allow the liver and onions to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
- Transfer the cooled liver and onions to an airtight container. If you have multiple layers, separate them with parchment paper to avoid sticking.
- Store the container in the refrigerator. The dish will stay fresh for up to 3-4 days.
- For freezing, place the cooled liver and onions in a freezer-safe container or heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn.
- Label the container or bag with the date. This helps you keep track of how long it has been stored.
- Freeze the liver and onions for up to 2-3 months. Beyond this period, the texture and flavor may start to degrade.
- To reheat, thaw the frozen liver and onions in the refrigerator overnight. This gradual thawing helps maintain the dish's texture.
- Reheat the dish in a skillet over medium heat until warmed through. You can add a bit of olive oil or butter to prevent sticking and enhance flavor.
- Alternatively, you can reheat in the microwave. Place the liver and onions in a microwave-safe dish, cover with a microwave-safe lid or wrap, and heat on medium power in 1-minute intervals, stirring occasionally, until hot.
How to Reheat Leftovers
- Preheat your oven to 350°F (175°C). Place the liver and onions in an oven-safe dish, cover with aluminum foil, and heat for about 15-20 minutes until warmed through.
- Use a skillet to reheat. Add a small amount of olive oil or butter to the skillet over medium heat. Add the liver and onions and cook for about 5-7 minutes, stirring occasionally, until heated evenly.
- Microwave method: Place the liver and onions in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap with a few holes poked in it. Heat on medium power for 2-3 minutes, stirring halfway through, until hot.
- Steam it gently. Place the liver and onions in a heatproof dish and set it over a pot of simmering water. Cover and steam for about 10 minutes, ensuring the liver remains tender and moist.
- Sous vide method: Seal the liver and onions in a vacuum-sealed bag. Submerge in a water bath set to 140°F (60°C) and heat for about 30 minutes. This method ensures the liver stays juicy and flavorful.
Best Tools for This Recipe
Skillet: A large, flat-bottomed pan used for frying and browning the liver and onions.
Spatula: A tool used to flip and remove the liver slices from the skillet.
Tongs: Useful for handling and turning the liver slices while cooking.
Knife: For slicing the onions into thin, even pieces.
Cutting board: A surface for safely slicing the onions.
Mixing bowl: To combine the flour, salt, and pepper for dredging the liver.
Measuring cups: For accurately measuring the flour, butter, and olive oil.
Measuring spoons: For measuring the salt and black pepper.
Plate: To set aside the cooked liver before adding it back to the skillet.
Wooden spoon: For stirring and caramelizing the onions in the skillet.
How to Save Time on This Recipe
Prep ingredients in advance: Slice the onions and dredge the liver in the flour mixture the night before to save time.
Use a large skillet: A larger skillet allows you to cook more liver and onions at once, reducing overall cooking time.
Caramelize onions faster: Add a pinch of sugar to the onions to speed up the caramelization process.
Preheat the skillet: Ensure the skillet is hot before adding the liver to achieve a quick and even browning.

Liver and Onions Recipe
Ingredients
Main Ingredients
- 1 lb Beef liver sliced
- 2 large Onions sliced
- ½ cup Flour for dredging
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- 3 tablespoon Butter
- 2 tablespoon Olive oil
Instructions
- 1. Heat the olive oil and butter in a skillet over medium heat.
- 2. Dredge the liver slices in flour, salt, and pepper mixture.
- 3. Cook the liver in the skillet for about 3-4 minutes on each side until browned.
- 4. Remove the liver from the skillet and set aside.
- 5. In the same skillet, add the sliced onions and cook until caramelized, about 10 minutes.
- 6. Return the liver to the skillet and cook for another 2 minutes with the onions.
- 7. Serve hot and enjoy!
Nutritional Value
Keywords
Suggested Appetizers and Desserts
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