How to Cook Liver and Onions

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Liver with sauteed onions is a classic, hearty dish. Although you may have not particularly liked liver and onions as a child, try it again as an adult to see if you now enjoy this filling dish! Slice the onions and liver first before dredging the liver in seasoned flour. Then cook the liver, onions, and broth until the onions are tender and a rich gravy forms. Serve the liver and onions alone or with mashed potatoes for a warm, winter meal.

Ingredients

  • ½ cup (64 g) of flour
  • 1 tsp (2.3 g) of black pepper
  • ½ tsp (2.5 g) of salt
  • 3 US tbsp (44 ml) of extra virgin olive oil
  • 1 ½ lb (680 g) of beef, chicken, or lamb livers
  • 2 onions
  • 1 cup (240 ml) of beef or chicken broth

Makes 4 servings

Part 1
Part 1 of 2:

Slicing the Onions and Dredging the Liver

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  1. Watermark wikiHow to Cook Liver and Onions
    Use your fingers to peel the thin, outer membrane off each liver. The membranes will come away easily. Try not to tear the liver as you remove the membranes. [1]
    • Liver is usually sold with the membranes already removed.
  2. Watermark wikiHow to Cook Liver and Onions
    Place 1 1/2 lb (680 g) of beef or chicken livers on a chopping board. Use a very sharp knife to slice the livers into strips. [2]
    • Be very careful when you use a knife to cut the liver thinly. Always make sure that you are using a sharp knife, as this is both safest and will make the best cuts.
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  3. Watermark wikiHow to Cook Liver and Onions
    Cut 2 onions into thin 1 ⁄ 4  in (0.64 cm) slices. Place the onions on a chopping board and use a sharp knife to cut the ends off. Slice each onion in half and peel the skin off. Place the flat surface of each onion on the chopping board and carefully slice each half thinly. [3]
  4. Watermark wikiHow to Cook Liver and Onions
    Pour ½ cup (64 g) of flour, 1 tsp (2.3 g) of freshly ground black pepper, and ½ tsp (2.5 g) of salt into a bowl. Use a fork or whisk to mix the ingredients thoroughly. [4]
    • Season the flour with more or less black pepper and salt depending on what you prefer.
  5. Watermark wikiHow to Cook Liver and Onions
    Place each slice of liver into the bowl with the flour, black pepper, and salt. Turn each slice over in the bowl to make sure that all of the sides are coated with the seasoned flour. [5]
    • Gently shake each slice of liver as you take it out from the bowl to remove the excess. A light flour coating is all that is necessary. [6]
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Part 2
Part 2 of 2:

Cooking and Serving the Liver and Onions

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  1. Watermark wikiHow to Cook Liver and Onions
    Pour 3 US tbsp (44 ml) of extra virgin olive oil into a large skillet that has a lid. Adjust the temperature setting to medium-high. [7]
  2. Watermark wikiHow to Cook Liver and Onions
    Place the slices of liver into the skillet. Make sure that the slices form only 1 layer and do not overlap. Let each side of the liver slices cook for 1-2 minutes and use kitchen tongs to turn them over after each side has browned. [8]
    • If all of the liver slices cannot fit into the skillet in 1 layer, brown them in batches instead. Place the first batch of the browned liver on a warmed plate while the subsequent batch cooks. [9]
  3. Watermark wikiHow to Cook Liver and Onions
    Add the 2 sliced onions into the same skillet as the liver. Use a wooden spoon to occasionally stir the ingredients as they cook. [10]
    • If you cooked the liver in batches, add all of the liver back into the pan.
  4. Watermark wikiHow to Cook Liver and Onions
    Pour 1 cup (240 ml) of beef or chicken broth into the skillet. Use a wooden spoon to combine the liver, onions, and broth. Reduce the heat to low and cover the skillet with a lid. Simmer the ingredients until the onions are tender and the broth has thickened. [11]
    • Use beef broth if you are cooking beef livers and chicken broth if you are cooking chicken livers.
  5. Watermark wikiHow to Cook Liver and Onions
    Use a knife to make a small cut into the thickest part of a piece of liver. The liver is ready when it looks very slightly pink in the middle with brown edges. If the liver looks raw or rare, continue cooking it for a few more minutes before checking it again. [12]
    • The liver tastes best when it is very slightly pink in the middle, as this means that it isn’t overcooked.
    • You can also check that the liver is cooked using a meat thermometer. Insert the probe into the thickest part of the liver and ensure that the temperature has reached at least 165 °F (74 °C). [13]
  6. Watermark wikiHow to Cook Liver and Onions
    Use a spatula to divide the liver across 4 places. Place the onions and gravy on top of the liver and serve it immediately. [14]
    • You can also enjoy the liver with mashed potatoes for a hearty winter meal. Serve the mashed potatoes next to the liver and onions to help soak up the delicious sauce. [15]
    • Leftover liver and onions in the refrigerator for up to 3 days. Place the liver and onions in an airtight container and keep it in the refrigerator.
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Community Q&A

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  • Question
    Should blood be running out of liver when cooked?
    Community Answer
    Yes, a little bit will run out. If you see a lot of blood, that means you didn't drain it properly.
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    Not Helpful 6 Helpful 27
  • Question
    What gravy do I mix with the liver and onions?
    Community Answer
    Add a bit of water or broth.
    Thanks! We're glad this was helpful.
    Thank you for your feedback.
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    Not Helpful 21 Helpful 41
  • Question
    Do you soak the liver in milk first? I heard it tastes better if you do this.
    Community Answer
    Absolutely! It is also a good idea to lightly rinse the liver before patting dry and placing in whole milk (to cover), soak in fridge for about an hour before coating with flour and frying. After doing this, you'll find that the taste is unbelievable!
    Thanks! We're glad this was helpful.
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      Tips

      • Although a dish of liver and onions isn’t a particularly fond childhood memory for some, try it again as an adult. You might be surprised to how your tastes have changed over time! [16]
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      Things You’ll Need

      Slicing the Onions and Dredging the Liver

      • Chopping board
      • Sharp knife
      • Bowl

      Cooking and Serving the Liver and Onions

      Large skillet with lid

      • Plate
      • Kitchen tongs
      • Wooden spoon
      • Meat thermometer
      • Spatula
      • Serving plates
      • Potato masher (optional)
      • Airtight container

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      References

      1. ↑ https://www.streetdirectory.com/food_editorials/cooking/cooking_tips/cooking_liver.html
      2. ↑ https://thetakeout.com/recipe-classic-liver-and-onions-1828497549
      3. ↑ https://www.geniuskitchen.com/recipe/liver-and-onions-w-gravy-446821
      4. ↑ https://www.geniuskitchen.com/recipe/liver-and-onions-w-gravy-446821
      5. ↑ https://www.geniuskitchen.com/recipe/liver-and-onions-w-gravy-446821
      6. ↑ https://www.bbcgoodfood.com/recipes/2040637/liver-and-bacon-with-onion-gravy
      7. ↑ https://www.geniuskitchen.com/recipe/liver-and-onions-w-gravy-446821
      8. ↑ https://www.geniuskitchen.com/recipe/liver-and-onions-w-gravy-446821
      9. ↑ https://thetakeout.com/recipe-classic-liver-and-onions-1828497549
      1. ↑ https://www.geniuskitchen.com/recipe/liver-and-onions-w-gravy-446821
      2. ↑ https://www.geniuskitchen.com/recipe/liver-and-onions-w-gravy-446821
      3. ↑ https://thetakeout.com/recipe-classic-liver-and-onions-1828497549
      4. ↑ http://www.health.gov.on.ca/en/public/programs/publichealth/foodsafety/cook.aspx
      5. ↑ https://www.seriouseats.com/recipes/2012/01/calves-liver-with-onions-bacon-and-potatoes-recipe.html
      6. ↑ https://www.lakegenevacountrymeats.com/recipes/beef-liver-and-onions
      7. ↑ https://www.simplyrecipes.com/recipes/liver_and_onions/

      About This Article

      Article Summary X

      To cook liver and onions, use a sharp knife to cut your beef or chicken livers into 1/2-inch thick slices. Next, dredge the liver slices in a mixture of flour, black pepper, and salt, so they're evenly coated. When you're finished, cook the liver slices in olive oil over medium-high heat for 2-4 minutes, flipping them over halfway through so both sides are browned. Finally, add chicken or beef broth and 2 sliced onions to the skillet and simmer everything for 15-20 minutes. For tips on how to serve liver and onions, read on!

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      Reader Success Stories

      • Doug Ament

        Aug 30, 2022

        "Wow! I tried this tonight and it was delish! I fried it in the onions but added 4 slices of bacon. Turned out ..." more
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