Liver and Onions Recipe

Soaking the liver in milk before cooking pulls out some of the mineral-heavy bitterness that turns a lot of people off this dish, and a light dredge in flour gives it a browned crust instead of a gray, steamed exterior. Cooking the onions low and slow first, then searing the liver hard and fast in the same pan, means the fond left behind becomes the base of a quick pan sauce instead of going to waste.

Prep

20 min

Cook

25 min

Total

45 min

Servings

4

Ingredients

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Instructions

1. 1Place the liver slices in a shallow dish, cover with the milk, and refrigerate for at least 30 minutes and up to 2 hours.
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2. 2Remove the liver from the milk, pat dry with paper towels, and discard the milk.
3. 3In a large heavy skillet (cast iron works well) over medium heat, cook the chopped bacon until crisp, about 5 minutes. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pan.
4. 4Add the sliced onions to the bacon fat and cook over medium-low heat, stirring occasionally, until deeply golden and soft, 15-18 minutes. Remove the onions and set aside with the bacon.
5. 5Season the liver slices with salt and pepper, then dredge each piece in flour, shaking off the excess.
6. 6Increase the heat to medium-high, add the butter to the same skillet, and once it foams, add the liver in a single layer without crowding the pan (work in batches if needed).
7. 7Sear the liver for 2-3 minutes per side, until browned on the outside and still faintly pink in the center. Transfer to a plate and tent with foil.
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8. 8Pour the beef broth into the hot skillet, scraping up the browned bits from the bottom with a wooden spoon, and simmer for 1-2 minutes until slightly reduced.
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9. 9Return the onions and bacon to the pan to warm through, then spoon the mixture and pan sauce over the liver and serve immediately.

Tips & variations

• Calf's liver is milder and more tender than beef liver if this is a first attempt at the dish; it also cooks slightly faster, so check it a minute earlier.
• A splash of balsamic vinegar or a spoonful of Dijon mustard stirred into the pan sauce at the end adds welcome acidity to cut the richness.
• For a milder flavor, soak the liver in buttermilk instead of whole milk; the added tang balances the iron-forward taste even further.
• Slice the liver as thin and evenly as possible (a butcher will often do this on request) so every piece cooks at the same rate.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 2 days. Liver toughens quickly with reheating, so warm it gently in a skillet over low heat with a splash of broth just until heated through, rather than in the microwave. It doesn't freeze well, since thawing changes the texture noticeably.

FAQ