Liver and Onions - Healthy Recipes Blog (2024)

Making this dish is easier than you think. The detailed instructions are listed in the recipe card below. Here's an overview of the steps:

You start with the onion - slice it, separate the slices into rings, then cook the rings in olive oil until caramelized. This takes longer than cooking the liver. You should expect to cook the onions for about 7-8 minutes.

Once the onions are cooked, you set them aside (I sometimes place them in a warm oven to keep them warm) and turn your attention to the liver.

To prepare the liver, blot it dry with paper towels, then sprinkle it with seasonings. Carefully wipe the skillet clean with paper towels (it will be hot), add a bit more oil, and cook the livers.

Cook them briefly - about 3 minutes per side over medium heat. You don't want them overcooked. I like them slightly pink in the middle (though the USDA would disagree). When they're done, place them on plates, top them with the onions, and serve.

2. I cannot over-emphasize how important it is to avoid overcooking liver (and this is true for chicken livers as well). If you like your meat well done, then you shouldn't be making this recipe.

When cooked to medium rare (still slightly pink in the middle), liver is wonderfully tender and sweet. Yes, it actually has a sweet taste. But when overcooked, it becomes tough and grainy.

I should, however, point out that according to theUSDA, we should cook beef internal organs to 160°F, which is well done.

What does beef liver taste like?

It tends to have a slightly metallic aftertaste, though this is less pronounced when you eat a young calf's liver. It has a rich taste, and when minimally cooked, it's tender and sweet.

Why is beef liver served with onions?

The onions are there to balance out the strong flavor of the liver.
Many recipes use barely-cooked onions, preserving their sharpness. But since I use young livers and cook them minimally, they are tender and sweet. So I like to cook the onions until they too are caramelized and sweet.

How can I make liver taste good?

Soak it in milk if using a mature liver to remove the metallic taste, and avoid overcooking it to prevent it from becoming tough and grainy.

Serving suggestions

I like to serve this rich-tasting dish with a simple vegetable side that doesn't require too much work and ideally can be cooked in the microwave or not cooked at all. Here are a few ideas:

• Microwave broccoli
• Microwave asparagus
• Creamy cucumber salad
• Tomato salad

The leftovers can be stored in the fridge, in an airtight container, for up to three days. But I have to tell you, once you reheat them, they're well-done and very dry.

I prefer to eat them cold (much like liver mousse). But if the idea is not appealing, it's probably best to only make as much as you can eat immediately.

Liver and Onions

Thin slices of beef liver are cooked in olive oil, then served with caramelized onions. Make sure not to overcook the liver! When cooked to medium rare it's tender and sweet.

Servings: 4 servings

Calories: 225kcal

Add Your Own Notes

Nutrition per Serving

Serving: 0.25recipe | Calories: 225kcal | Carbohydrates: 7g | Protein: 23g | Fat: 11g | Saturated Fat: 2g | Sodium: 219mg | Sugar: 1g