This version keeps the liver moist and mild-tasting (no bitterness!) — the way classic diners and home cooks have been making it for decades.
🥘 Classic Liver and Onions
🧂 Ingredients (Serves 3–4)
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1 lb beef liver (sliced ¼ to ½ inch thick)
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2 large yellow onions, thinly sliced
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3 tbsp butter (or a mix of butter and oil)
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1 cup milk (for soaking)
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½ cup flour (for dredging)
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½ tsp salt
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¼ tsp black pepper
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Optional: pinch of paprika or garlic powder for seasoning
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Optional: ½ cup beef broth or water (to deglaze and make light gravy)
👩🍳 Instructions
1. Prepare the Liver:
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Rinse slices gently under cool water and pat dry.
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Place in a shallow bowl and cover with milk; let soak at least 30 minutes (up to 2 hours in the fridge).
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Chef’s tip: This helps remove bitterness and keeps the liver tender.
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Drain and pat dry again before cooking.
2. Caramelize the Onions:
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In a large skillet, melt 2 tbsp butter over medium heat.
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Add onions and cook slowly, stirring often, until soft and golden brown (about 10–15 minutes).
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Remove onions and set aside.
3. Dredge and Cook the Liver:
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In a shallow dish, combine flour, salt, pepper, and any optional seasonings.
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Lightly coat liver slices in the flour mixture, shaking off excess.
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Add 1 tbsp butter (or oil) to the skillet and heat over medium-high.
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Cook liver about 2–3 minutes per side, until browned but still slightly pink inside — overcooking makes it tough!
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Remove liver and keep warm.
4. Make a Simple Pan Gravy (optional but delicious):
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Add a splash of beef broth or water to the skillet and stir to loosen browned bits.
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Simmer 1–2 minutes, then return the onions to the pan.
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Spoon the onion mixture over the liver to serve.
🍽️ Serve With:
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Mashed potatoes or buttered noodles
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Green beans or sautéed spinach
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Warm crusty bread to mop up the gravy
🌟 Chef’s Tips:
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Don’t overcook the liver. Slightly pink in the center = tender and flavorful.
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You can also use calf’s liver (milder flavor) or chicken liver for a smaller, richer variation.
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For an extra-savory twist, add a splash of balsamic vinegar or Worcestershire sauce to the onions near the end.
Would you like me to give you the Southern-style version (with bacon and rich pan gravy)? It’s a little heartier and absolutely delicious.
