Recipes Main Dishes Beef Absolute Best Liver and Onions 4.7 (853) 695 Reviews 92 Photos This liver and onions recipe will turn liver haters into converts! It's very simple to make but the three things that will set your liver above all others are: 1) soak in milk, 2) turn the liver as little as possible when cooking, and 3) don't overcook. Submitted by JSHULER43 Updated on October 11, 2024 Save Rate Print Share Add Photo 92 92 92 92 Prep Time: 20 mins Cook Time: 15 mins Total Time: 35 mins Servings: 4 Jump to Nutrition Facts Jump to recipe Make diner-worthy liver and onions at home with this easy recipe. How to Cook Liver and Onions You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics: What You’ll Need to Make Liver and Onions These are the ingredients you’ll need to make this homemade liver and onions recipe: Liver: This recipe starts with two pounds of sliced beef liver. Milk: Soak the liver in milk before cooking to cut down on the liver’s bitterness. Butter: You’ll need half a stick of butter. Onions: This recipe calls for Vidalia onions, but you can use any sweet or yellow onion you like. Flour: Coat the liver in flour before you cook it. Seasonings: The liver is simply seasoned with salt and pepper. How to Make Liver and Onions Here’s a brief overview of what you can expect when you make liver and onions: Soak the liver in milk. Cook the onions in butter, then set aside. Coat the liver in flour and cook in butter. Return the onions to the skillet and continue cooking. What to Serve With Liver and Onions Pair this liver and onions recipe with mashed potatoes for a perfectly comforting dinner. You might also pair it with roasted green veggies, such as broccoli or asparagus, or with a colorful side salad. How to Store Liver and Onions Store your leftover (cooled) liver and onions in an airtight container in the refrigerator for up to four days. Allrecipes Community Tips and Praise “10/10, best liver and onions I've ever eaten,” according to lexijanetepley. “I soaked my liver for about 6 hours in milk, and I sautéed my onions before cooking the liver, but other than that followed the directions exactly. I've never had better liver and onions in my life.” “Awesome recipe,” raves BigDaddy1211. “Simple and quick to make. I added red peppers to the onions and made a great gravy with the leftover flour. I will be making this again!” “This was a tasty recipe,” says MelK. “I will make it again. Served on a bed of rice. Loved it! The soak in milk is key. I’ve made liver before and it always turned out like an old shoe. This recipe is great!” Editorial contributions by Corey Williams Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 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 salt and pepper to taste Directions Gather all ingredients. Dotdash Meredith Food Studios Gently rinse liver slices under cold water and pat dry with paper towels. Place in a shallow dish; pour in enough milk to cover. Let stand while preparing onions, or set aside for longer if you have time. Soaking will remove any bitterness. Dotdash Meredith Food Studios Melt 2 tablespoons of butter in a large skillet over medium heat. Add onion rings; cook and stir in butter until tender and soft, about 3 to 5 minutes. Transfer onions into a bowl and set the skillet aside. Dotdash Meredith Food Studios Place flour on a plate; season with salt and pepper. Drain milk from liver and coat liver slices in flour mixture. Dotdash Meredith Food Studios Melt remaining 2 tablespoons of butter in the same skillet; increase heat to medium-high and fry coated liver slices until lightly browned, about 3 to 4 minutes on each side. Dotdash Meredith Food Studios Return onions to the skillet and reduce heat to medium; continue to cook until onions are heated through and liver is slightly pink inside, or longer to suit your taste. Dotdash Meredith Food Studios Serve and enjoy! Dotdash Meredith Food Studios I Made It Print 1,140 home cooks made it! Nutrition Facts (per serving) 687 Calories 21g Fat 74g Carbs 49g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 687 % Daily Value * Total Fat 21g 27% Saturated Fat 11g 54% Cholesterol 578mg 193% Sodium 309mg 13% Total Carbohydrate 74g 27% Dietary Fiber 4g 16% Total Sugars 11g Protein 49g 98% Vitamin C 13mg 14% Calcium 165mg 13% Iron 12mg 67% Potassium 939mg 20% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.