Liver and Onions Recipe
on Apr 10, 2023, Updated Aug 13, 2024
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My Liver and Onions Recipe is one of my favorite childhood meals. I grew up eating different parts of animals, such as liver and other organs, as they were always cheaper or more accessible to a family on a 💵 budget. In this way, my family raised me to enjoy and appreciate the whole animal. I know that a lot of people don’t like the thought of eating liver, but liver is incredibly good for you and is actually considered a superfood. Cooked properly, it’s absolutely delicious, so I really hope you try this out! If you like liver, please let me know in the comments how you like to prepare it for your family.
Why You’ll Love This Liver and Onions Recipe
If you’re new to enjoying organ meats, trust me when I say my Liver and Onions Recipe will win you over! Follow my recipe step by step and you’ll get a 👌 perfect dish every time. This dish is warm and comforting, rich and meaty and so satisfying. It’s a great new protein to add to your rotation as it’s not only delicious but so nutritious as well. You can also add in different veggies, such as 🍄 mushrooms, to switch out the flavors, but here I’m giving you the classic base recipe to master and enjoy.
How to Prepare
🔪 If you use beef/calf liver, cut it into equal, bite-sized pieces and then pat dry. If you buy chicken liver you don’t need to cut it as it’s smaller to begin with.
💦 If you want to reduce the gamey liver taste a bit, you can soak the livers in cold water for 15 minutes to 3 hours; then rinse and pat dry.
🥣 Add the liver to a bowl, season with salt and pepper and then add 1 tablespoon of the avocado oil. Massage or mix with a spoon.
🔥 Add the remaining 2 tablespoons of oil to a pan and heat it up over medium heat.
🔥 Once it shimmers, add the liver, making sure it’s spaced apart so it doesn’t steam. The liver should sizzle when you add it in.
⏲️ Cook for about 2 minutes on each side for beef liver and 3 minutes on each side for chicken liver (until it reaches 165F (74C) on a meat thermometer for chicken liver). Liver cooks incredibly fast and it’s better not to overcook it for the best results.
🧅 Add in the onions and cook for another 1 to 2 minutes, or until they have softened. Add the wine or broth, if using, and let cook for 30 seconds. Add the cream and stir for another minute.
😋 Transfer the liver and onions to a plate and garnish with chives, if using.
Nonna’s Tip ⏲️
If you’re making beef/calf liver, don’t overcook it. This tip will turn you from a hater to a lover. You want a bit of pink for beef/calf liver – no more, no less.
Variations and Substitutions for This Liver and Onions Recipe
- Chicken liver has the mildest taste of most livers, so it’s a good choice for organ meat “beginners.” It’s the type found in most pates and spreads served at restaurants or prepared at home. It has more fat, folate, and iron than beef liver.
- Beef/calf liver contains vitamin B12, vitamin B6, vitamin A, zinc, and phosphorus. Many people find that it doesn’t quite taste as appealing as chicken liver. You can find it at some 🧺 farmers’ markets, but if possible it’s best to purchase calf liver since this reduces the chance that you’ll consume hormones and antibiotics given to cows.
- You certainly do not have to use 🥛 cream this Liver and Onions Recipe if you prefer not to. You could use your favorite non-dairy substitution or omit it entirely.
Similar Recipes
Best Served With
- Serve Sautéed Liver with a starchy side such as 🥔 mashed potatoes, or rice.
- Serve Liver and Onions with crusty 🥖 bread to soak up the sauce, like my No Knead Peasant Bread.
Common Questions
Chicken liver has the mildest taste of most livers, so it’s a good choice for organ meat “beginners.” It’s the type found in most pates and spreads served at restaurants or prepared at home. It has more fat, folate, and iron than beef liver.
Soaking the liver in cold water for 15 minutes to 3 hours helps reduce the gamey flavor.
The cream adds richness and a smooth texture to the dish, but you can omit it if you prefer a lighter dish. You can also substitute with a dairy-free alternative if needed.
The secret to delicious liver and onions is to not overcook the liver. If using beef/calf liver, just cook until just a bit pink inside. If using chicken livers, just cook until a meat thermometer inserted reads 165F (74C).
Liver and Onions Recipe
Ingredients
- 500 grams chicken, beef, or veal liver, about 1 pound
- salt and pepper to taste
- 3 tablespoons avocado oil
- 1 large yellow onion, thinly sliced
- 1 tablespoon white wine , or chicken or beef broth (optional)
- ⅓ cup heavy cream , 35%MF
- fresh chives for garnish (optional)
Instructions
- If you are using chicken liver, you don't need to cut it as it's smaller to begin with. If you use beef/calf liver, cut it into equal, bite-sized pieces.
- First, pat the liver dry with paper towels. If you want to reduce the gamey liver taste a bit, you can soak the livers in cold water for 15 minutes to 3 hours; then rinse and pat dry.
- Add the liver to a bowl, season with salt and pepper and add 1 tablespoon of the avocado oil. Massage or mix with a spoon.
- Add the remaining 2 tablespoons oil to a pan. Heat the oil on medium-heat and once it shimmers, add the liver, making sure it's spaced apart so it doesn't steam. The liver should sizzle when you add it in.
- Cook for about 2 minutes on each side for beef liver and 3 minutes on each side for chicken liver. Liver cooks incredibly fast and it's better not to overcook it for best results as it will be way more tender and palatable.
- Add in the onions and cook for another 1 to 2 minutes, or until they have softened. Add the wine or broth, if using, and let cook for 30 seconds. Add the cream and stir for another minute. Transfer the liver and onions to a plate and garnish with chives, if using.
- Note: You'll want to cook the chicken liver for about 3 minutes on each side or until the internal temperature reaches 165F (74C) for chicken liver. If you're making beef/calf liver, don't overcook it. This tip will turn you from a hater to a lover. You want a bit of pink for beef/calf liver – no more, no less.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
