Absolute best liver and onions

Absolute best liver and onions


2 people made this

About this recipe: This recipe will turn liver haters into converts. Very simple! The three things that will set your liver above all others are: 1) soak in milk, 2)turn liver as little as possible and 3) don't overcook!


Serves: 4 

  • 900g sliced beef liver
  • 350ml milk, or as needed
  • 55g butter, divided
  • 2 large Spanish onions, sliced into rings
  • 250g plain flour, or as needed
  • salt and pepper to taste

Prep:20min  ›  Cook:25min  ›  Ready in:45min 

  1. Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste of the liver out.
  2. Melt 2 tablespoons of butter in a large pan over medium heat. Separate onion rings and cook them in butter until soft. Remove onions and melt remaining butter in the pan. Season the flour with salt and pepper and put it in a shallow dish or on a plate. Drain milk from liver and coat slices in the flour mixture.
  3. When the butter has melted, turn the heat up to medium-high and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn and cook on the other side until browned. Add onions and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!

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