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.