Liver and Onions

6 servings Prep: 10 m Cook: 25 m Total: 35 m Intermediate
5.0/5 (1)
Liver and Onions
My Mom used to say, you can’t sit on the fence about liver, you either like it or you don’t. In our household, everyone loved it! This classic Southern dish features tender beef liver with caramelized onions in a flavorful pan gravy. Generally red pepper flavors better than black pepper for liver dishes.

Ingredients

6 servings
  • 2 pounds liver, sliced thinly
  • 2 large onions
  • Small amount of flour for dredging
  • Oil for browning
  • Red pepper and salt to taste

Step-by-Step Instructions

  1. Add oil in a medium saucepan and sauté the onions over medium heat until tender and caramelized, about 10-12 minutes. Remove the onions and set aside.
  2. Season the liver with salt and red pepper to taste; dredge the liver lightly in flour. Add extra oil to the pan and brown the liver over medium-high heat, about 2-3 minutes per side.
  3. After the liver is browned, mix in the onions and add enough water to make gravy; cook about 5 to 8 minutes more until liver is just cooked through (don’t overcook or it will be tough). Serve over rice or mashed potatoes.

Common Problems and Solutions

Q: Why does my liver come out tough and rubbery?

A: Overcooking is the main culprit. Liver should be cooked just until it's no longer pink inside, about 2-3 minutes per side. Once it's browned and you add the gravy, cook it only 5-8 minutes more. Overcooked liver becomes tough and bitter.

Q: How do I reduce the strong liver taste?

A: Soaking the liver in milk for 1-2 hours before cooking helps mellow the flavor. Pat it completely dry before dredging in flour. The caramelized onions and gravy also help balance the strong taste.

Q: Why won't my gravy thicken?

A: Make sure you've dredged the liver well in flour - that flour is what thickens your gravy when you add water. If needed, mix a tablespoon of flour with cold water to make a slurry and stir it into the gravy.

Tips and Techniques

For extra tender liver, soak it in milk for an hour before cooking and pat completely dry. Don’t skip caramelizing the onions properly - they should be golden brown and sweet, which takes a good 10-12 minutes. The liver is done when it’s just barely pink in the center; it will continue cooking slightly after you remove it from heat.

Ingredient Substitutions

  • beef liver: chicken liver or calf's liver
  • red pepper: black pepper
  • all-purpose flour: cornmeal or seasoned fish fry

Equipment Needed

  • Medium saucepan or large skillet
  • Shallow dish for dredging

Historical Context

Liver and onions was considered economical and nutritious, especially during the Depression era and post-war years when families needed to stretch their food budgets. The dish remained popular in Southern kitchens through the mid-20th century as a protein-rich, affordable weeknight meal.