Liver And Onions Recipe

Prepare the liver

Rinse the liver under cold water and pat dry with paper towels. Trim away any visible membranes, connective tissue, and large blood vessels. Slice the liver into 1/4- to 1/2-inch thick slices (about 8–10 slices from 1 lb). Place the slices in a bowl and season both sides with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/4 tsp paprika. Let rest while you prepare the onions and dredge.

Prepare the onions

Peel and cut the 2 medium yellow onions into 1/4-inch slices (rings or half-moons). Mince the 2 garlic cloves. In a large skillet over medium heat, add 1 tbsp butter and 1 tbsp vegetable oil. When the butter foams, add the onions and a pinch (about 1/4 tsp) of salt. Cook, stirring occasionally, until the onions are softened and starting to caramelize, about 12–18 minutes. When onions are near done, stir in the minced garlic and cook 1 more minute. Transfer onions to a plate and keep warm; do not fully clean the pan.

Dredge the liver

Place the 1 cup flour in a shallow dish and season with the remaining 1/2 tsp kosher salt, 1/2 tsp black pepper, and remaining 1/4 tsp paprika. Dredge each liver slice lightly in the seasoned flour, shaking off excess. Set the dredged slices on a plate in a single layer.

Sear the liver

Return the same large skillet to medium-high heat and add the remaining 1 tbsp vegetable oil and 1 tbsp butter. When the fat is hot but not smoking, add liver slices in a single layer without overcrowding (work in batches if necessary). Sear for 1.5–2 minutes per side until browned on the outside but still slightly pink in the center. Avoid overcooking—liver becomes tough when done more than medium. Transfer cooked slices to a warm plate and tent with foil.

Make pan sauce

Lower heat to medium. If the pan is dry, add a splash (1 tbsp) of broth. Pour 1/2 cup beef or chicken broth and 2 tbsp red wine (if using) into the skillet to deglaze, scraping up browned bits with a wooden spoon. Bring to a simmer and reduce slightly for about 2–3 minutes. Stir in any accumulated juices from the liver plate. Add the reserved caramelized onions back to the pan and stir to combine. Taste and adjust seasoning with remaining salt and pepper as needed.

Finish and serve

Remove the pan from heat and stir in 1 tbsp cold butter to enrich the sauce. Squeeze the juice of 1/2 lemon over the liver and onions and sprinkle with 2 tbsp chopped fresh parsley. Arrange the liver slices on a serving platter and spoon the onions and pan sauce over the top. Serve immediately.