Classic Liver and Onions

1. Rinse the liver under cold water and pat it dry with paper towels.
2. Remove any thin membrane or connective tissue if necessary.
3. Slice into serving-sized pieces.

Tip: For a milder flavor, soak the liver in milk for 30–60 minutes, then drain and pat dry.

Step 2: Season the Flour

In a shallow bowl, combine:

• Flour
• Garlic powder
• Paprika
• Salt
• Black pepper

Dredge each piece of liver in the seasoned flour, shaking off any excess.

Step 3: Caramelize the Onions

1. Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium heat.
2. Add the sliced onions.
3. Cook for 12–15 minutes, stirring occasionally, until the onions are soft and golden brown.
4. Stir in the thyme if using.
5. Transfer the onions to a plate and keep warm.

Step 4: Cook the Liver

1. Add the remaining butter and olive oil to the skillet.
2. Place the liver slices in a single layer.
3. Cook for 2–3 minutes per side for thin slices, or 3–4 minutes per side for thicker slices.
4. Avoid overcooking—the liver should remain tender with a slight blush in the center.

Step 5: Make the Gravy (Optional)

1. Remove the liver from the skillet.
2. Add the beef broth and Worcestershire sauce to the pan.
3. Scrape up the browned bits from the bottom.
4. Stir in the cornstarch slurry and simmer for 2–3 minutes, until thickened.

Step 6: Finish the Dish

1. Return the caramelized onions to the skillet.
2. Place the liver on top.
3. Spoon the gravy over everything and heat for 1–2 minutes.

Step 7: Serve

Garnish with chopped parsley and serve hot with:

• Creamy mashed potatoes
• Buttered green beans
• Steamed peas
• Roasted vegetables
• Crusty bread

Tips for the Best Liver and Onions

• Soaking the liver in milk helps mellow its strong flavor and can make it more tender.
• Don’t overcook the liver, as it can become dry and tough.
• Sweet onions such as Vidalia or yellow onions caramelize beautifully.
• A splash of balsamic vinegar or Worcestershire sauce adds extra depth to the onions.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently over low heat.

Enjoy this classic Liver and Onions recipe—a hearty, old-fashioned meal with tender liver, sweet caramelized onions, and rich, savory flavor! 🥩🧅