Liver & Onions Recipe

Trim and soak liver

Pat the liver dry with paper towels. Remove any visible membranes, large veins, and connective tissue. Slice the liver into 1/4- to 1/2-inch thick slices. Place slices in a shallow bowl and cover with 1 cup milk. Refrigerate and soak for 30 minutes to 2 hours (30 minutes softens strong flavor; 2 hours mellows it). After soaking, drain and pat slices thoroughly dry.

In a shallow dish, combine 1 cup flour, 1 tsp black pepper, 1.5 tsp kosher salt, and 1/2 tsp paprika. Lightly dredge each dried liver slice in the seasoned flour, shaking off excess. Place dredged slices on a plate while you cook the onions.

In a large skillet over medium heat, add 1 tablespoon vegetable oil and 1 tablespoon butter. When butter melts and starts to foam, add the 2 cups thinly sliced onions and a pinch of salt. Cook, stirring occasionally, until onions are softened and deep golden brown, about 15–20 minutes. If onions begin to stick, add a splash (1–2 tbsp) of water or 1 tbsp stock to deglaze the pan. In the last 2 minutes of cooking, stir in minced garlic. Transfer caramelized onions to a bowl and keep warm.

Wipe the skillet clean and return to medium-high heat. Add the remaining 1 tablespoon oil. When oil is hot but not smoking, add liver slices in a single layer without crowding (work in batches if necessary). Sear liver 1.5–2 minutes per side for medium-rare to medium (internal temp ~125–135°F / 52–57°C). Avoid overcooking — liver becomes dry and grainy if cooked too long. Remove seared liver to a plate and tent loosely with foil.

Reduce heat to medium. Add remaining 1 tablespoon butter to the skillet and scrape up browned bits. Pour in 1/2 cup stock and 1 teaspoon apple cider vinegar (or lemon juice) and simmer for 1–2 minutes, scraping the pan to incorporate flavorful fond. Taste and adjust seasoning with a pinch of salt and pepper if needed. Return liver and any juices to the skillet just to warm through for 30–60 seconds.

Return caramelized onions to the skillet and gently mix to coat liver with sauce and onions. Sprinkle chopped parsley over the top.

Plate the liver and onions immediately. Serve hot with mashed potatoes, rice, buttered noodles, or crusty bread to soak up the pan sauce.