Absolute Best Liver and Onions


The Absolute Best Liver and Onions Recipe: A Comfort Food Classic

Liver and onions may not be everyone’s idea of a culinary delight, but when done right, it can be an incredibly flavorful and satisfying dish. This recipe for the absolute best liver and onions is sure to change the minds of even the staunchest skeptics. With tender, perfectly cooked liver and caramelized onions, this dish is comfort food at its finest. So, roll up your sleeves and get ready to enjoy a hearty and delicious meal!



  • 2 pounds sliced beef liver
  • 1 ½ cups milk, or as needed
  • ¼ cup butter, divided
  • 2 large Vidalia onions, sliced into rings
  • 2 cups all-purpose flour, or as needed
  • ⅛ teaspoon salt and pepper to taste


1. Prep the Liver:

  1. Place the sliced beef liver in a shallow dish and pour enough milk over it to cover completely. Let it soak for at least 30 minutes, or up to 2 hours in the refrigerator. This helps to remove any bitterness from the liver and makes it more tender.

2. Caramelize the Onions:

  1. In a large skillet, melt 2 tablespoons of butter over medium heat.
  2. Add the sliced onions to the skillet and cook, stirring occasionally, until they are soft and golden brown, about 15-20 minutes. Remove the caramelized onions from the skillet and set aside.

3. Coat the Liver:

  1. In a shallow dish, combine the all-purpose flour with salt and pepper to taste.
  2. Remove the liver slices from the milk and dredge them in the seasoned flour, shaking off any excess.

4. Cook the Liver:

  1. In the same skillet used for the onions, melt the remaining butter over medium-high heat.
  2. Working in batches, add the coated liver slices to the skillet and cook until browned on both sides and cooked through, about 3-4 minutes per side. Be careful not to overcook the liver, as it can become tough and dry.

5. Serve:

  1. Once all the liver slices are cooked, transfer them to a serving platter.
  2. Top the liver with the caramelized onions and serve hot.

Cook Notes and Variations:

  • Soaking the Liver: Soaking the liver in milk helps to mellow out its flavor and tenderize the meat. If you prefer a stronger liver flavor, you can skip this step.
  • Seasoning Options: Feel free to customize the seasoning of the flour coating to suit your taste. You can add herbs such as thyme, rosemary, or garlic powder for extra flavor.
  • Adding Bacon: For an extra indulgent twist, you can cook some bacon in the skillet before caramelizing the onions and sprinkle the crispy bacon bits over the liver before serving.

Keto and Low-Carb Version:

For a keto-friendly or low-carb version of this dish, consider the following modifications:

  • Flour Substitute: Replace the all-purpose flour with almond flour or coconut flour for a low-carb option.
  • Milk Substitute: Use unsweetened almond milk or heavy cream instead of regular milk for soaking the liver.
  • Butter Quantity: Reduce the amount of butter used or use ghee or olive oil instead to lower the overall carb content.

Frequently Asked Questions (FAQs):

Q: Can I use chicken liver instead of beef liver? A: Yes, you can substitute chicken liver for beef liver in this recipe if you prefer. Keep in mind that chicken liver cooks faster, so adjust the cooking time accordingly.

Q: How can I make the liver less chewy? A: To ensure tender liver, avoid overcooking it. Cook the liver just until it is browned on the outside and cooked through on the inside. Overcooking can make the liver tough and rubbery.

Q: Is liver high in cholesterol? A: Yes, liver is high in cholesterol, so it should be consumed in moderation as part of a balanced diet.

Liver and onions may not be the most glamorous dish, but when prepared correctly, it can be a delicious and nutritious meal. With tender, flavorful liver and caramelized onions, this recipe for the absolute best liver and onions is sure to become a family favorite. So, give it a try and enjoy this classic comfort food dish!