Absolute Best Liver and Onions

Absolute Best Liver and Onions

Liver haters will become believers after trying this meal with onions and liver! Although it’s fairly easy to make, there are three elements that will make your liver stand out above the rest: 1) Soak in milk; 2) Cook the liver with as little turning as possible; and 3) Be careful not to overcook.


  • Two pounds of beef liver, sliced
  • 1/2 cup milk, or more as necessary
  • ¼ cup of butter, split up
  • Cut two large Vidalia onions into rings.
  • Two cups of all-purpose flour, or more if necessary
  • To taste, add salt and pepper


  1. After giving liver slices a gentle rinse in cold water, blot them dry with paper towels. Transfer to a small dish and cover with enough milk. While preparing onions, let stand, or if you have more time, set aside. Any bitterness will evaporate with soaking.
  2. Heat a large skillet over medium heat and melt two tablespoons of butter. Add the onion rings and cook, stirring constantly, for 3 to 5 minutes, or until they are soft and tender. After placing the onions in a basin, put the skillet away.
  3. Transfer flour onto a platter and add salt and pepper to taste. After draining the milk from the liver, dust the slices with flour mixture.
  4. In the same skillet, melt the remaining 2 tablespoons of butter. Turn the heat up to medium-high and cook the coated liver slices for 3 to 4 minutes on each side, or until they are gently browned. After adding the onions back to the skillet, lower the heat to medium and sauté the onions for as long as desired, or until they are well heated and the liver is beginning to turn pink inside.
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