easy liver and onions recipe

Written ByJenny Smyth Posted on
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The Best easy liver and onions recipe

I’m so excited to share this easy liver and onions recipe with you all. This dish is a classic comfort food that’s been around for centuries, and for good reason – it’s incredibly delicious and satisfying.

The combination of tender liver, caramelized onions, and a hint of spices is truly a match made in heaven. I remember growing up, my grandmother would always make this dish for special occasions, and it was always a crowd-pleaser.

As I got older, I started experimenting with different variations of this recipe, but the core ingredients have remained the same. It’s a dish that’s both easy to make and impressive to serve, making it perfect for everyday meals or special gatherings.

Easy Liver and Onions

Easy Liver and Onions

4.9 from 1449 votes

A classic dish featuring tender calf’s liver and sweet caramelized onions in a rich gravy. This simple recipe delivers a comforting meal that is quick to prepare and full of savory flavor.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Liver and Onions

1 lb calf’s liver, sliced 1/2 inch thick
2 large yellow onions, thinly sliced
3 tablespoons butter
2 tablespoons olive oil
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1 cup beef broth
1 tablespoon Worcestershire sauce
1 tablespoon fresh parsley, chopped (optional)

👨‍🍳Directions

1Pat the liver slices dry with paper towels.
2In a shallow bowl, combine the flour, salt, and pepper.
3Dredge each liver slice in the seasoned flour, shaking off any excess, and set aside on a plate.
4Heat 2 tablespoons of butter and the olive oil in a large skillet over medium-high heat until the butter is foaming.
5Add the sliced onions and cook, stirring occasionally, until they are soft and deeply golden brown, about 10 minutes.
6Use a slotted spoon to transfer the onions to a plate and set aside.
7Add the remaining 1 tablespoon of butter to the same skillet over medium-high heat.
8Once the butter is melted and sizzling, place the liver slices in a single layer in the skillet.
9Cook for 2 to 3 minutes per side, until the liver is browned on the outside but still slightly pink in the center.
10Do not overcook or the liver will become tough.
11Return the cooked onions to the skillet with the liver.
12Pour in the beef broth and Worcestershire sauce, stirring gently to combine.
13Bring the liquid to a simmer and cook for 1 to 2 minutes, until the gravy thickens slightly and coats the liver and onions.
14Remove the skillet from the heat.
15Taste the gravy and adjust seasoning with salt and pepper if needed.
16Garnish with chopped parsley if desired and serve immediately.

🔧Equipment

Large skillet
Cutting board
Chef’s knife
Mixing bowl
Tongs
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 350mg🧂Sodium: 700mg🌾Total Carbs: 20g🥦Dietary Fiber: 2g🍬Sugars: 6g🥩Protein: 28g

📝Notes

For the best texture, avoid overcooking the liver; it should be slightly pink inside. If you prefer a thicker gravy, whisk 1 tablespoon of flour into the broth before adding it to the skillet. Serve with mashed potatoes or crusty bread to soak up the delicious sauce.

Watch Video Of How Easy Liver and Onions Works

This easy liver and onions recipe is always a good idea for any occasion, whether it is a quick weeknight dinner or a family gathering. It is simple to make, uses affordable ingredients, and delivers a comforting meal that everyone can enjoy.

I love that it comes together in under 30 minutes and leaves my kitchen smelling amazing. To store leftovers, place the cooked liver and onions in an airtight container and refrigerate for up to three days.

Reheat gently in a skillet over low heat with a splash of broth or water to keep the liver moist. For serving, I like to pair it with mashed potatoes or egg noodles and a side of steamed vegetables.

This recipe works well for family gatherings because it is easy to double and always gets compliments.

❓ Frequently Asked Questions About Liver and Onions

Q: What type of liver works best for this recipe?

The best type of liver to use for this recipe is pork liver or beef liver. Pork liver has a milder flavor and a softer texture, while beef liver has a slightly stronger flavor and a chewier texture.

Q: Can I use frozen onions instead of fresh ones?

Yes, you can use frozen onions as a substitute for fresh ones. Just thaw them out first and pat dry with paper towels before using.

Q: How do I know if my liver is cooked through?

Cooking the liver until it’s just done will ensure it stays tender and doesn’t become tough. Use a meat thermometer to check for doneness – the internal temperature should reach 160°F (71°C).

Q: Can I make this recipe ahead of time?

Yes, you can prepare the ingredients ahead of time, but it’s best to cook the liver just before serving to ensure it stays juicy.

Q: How do I store leftover liver and onions?

You can store leftover liver and onions in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat by sautéing in a pan with some oil until heated through.

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