This is not your grandma’s liver and onions—well, maybe it is, but elevated with the kind of finesse you’d find in a French bistro or a backroads Southern diner. Searing the liver just right, then layering it with caramelized onions, brings out deep, earthy flavors that surprise everyone.
The secret? A quick soak in milk, a hot cast iron pan, and patience with those onions until they’re melt-in-your-mouth sweet. It tastes as good as our other comfort hits—Greek Pasta Salad and Cranberry Pineapple Punch—just in savory form.
Whether you grew up eating liver or you’re just now warming up to organ meats, this version is a flavor journey worth taking. It’s bold, buttery, and rich with culinary history from both sides of the Atlantic.
Flavor Bomb Alert!
- The first time I nailed this, I was shocked by how much it reminded me of Southern suppers—rich, filling, and oddly nostalgic.
- I didn’t expect my friends to ask for seconds, but once those onions hit the pan, they were hovering near the stove like it was barbecue night.
- Over time, I’ve played with the seasoning—sometimes adding balsamic, sometimes a dash of smoked paprika—and it’s become my weeknight showstopper.
- As someone watching iron levels, this dish became a natural win, nutritious without feeling like health food.
- The taste? Deep, sweet, savory, and unforgettable—like biting into culinary history that just happens to be weeknight easy.
Liver and Onions Recipe
This classic liver and onions recipe delivers rich, savory flavor with tender, pan-seared liver topped with golden caramelized onions. It’s a hearty dish that cooks quickly and pairs well with mashed potatoes or crusty bread—perfect for a comforting, nostalgic meal any night of the week.
Equipment
- Cutting board
- Paper towels
- Skillet (12-inch recommended)
- Spatula or wooden spoon
- Sharp knife
- Oven
- Tongs
Ingredients
- 1 pound fresh chicken livers
- 1 large onion
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 1 teaspoon Diamond Crystal kosher salt divided of any other salt, including Morton kosher salt
Instructions
- Start by peeling the onion and slicing it into rings.
- Pat the chicken livers dry with paper towels, cut them in half, and trim off any visible fat or green parts and wash hands.
- In a large skillet, heat the olive oil over medium heat until it shimmers, which should take about two minutes.
- Add the onions to the skillet and season them with half the kosher salt.
- Sauté the onions, stirring frequently, until they turn golden brown, about ten minutes.
- Once done, transfer the onions to a plate and cover to keep warm, or place them in the oven on a “keep warm” setting if available.
- In the same skillet, add the cleaned livers and season with the remaining kosher salt and ¼ teaspoon of black pepper.
- Cook the livers over medium heat for about three minutes per side, until they are browned on the outside but still slightly pink in the center.
- To serve, divide the cooked livers onto plates, top them with the sautéed onions, and enjoy.
Notes
- Soaking the liver in milk for 30 minutes before cooking can help mellow its strong flavor.
- Avoid overcooking the liver—it becomes tough and chalky if cooked beyond medium doneness.
- A splash of balsamic vinegar or a squeeze of lemon juice at the end adds brightness.
| Calories | 212kcal |
| Carbohydrates | 4g |
| Fiber | 1g |
| Fat | 13g |
| Protein | 20g |
