Beef Liver and Onions

“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!”
I can barely force liver down usually and it’s the only food I’ve ever found my husband won’t eat. Pregnant, on a strict budget and told by my midwife I had to eat liver once a week, I despaired. I cannot thank you enough for this recipe! I actually enjoyed it, got my husband to try it and marked liver off the list as the only food he won’t eat! You’re a miracle worker! I only had time to soak the liver for about thirty minutes this time, so I can’t wait to try it next time, when I’ll soak it all day first. Man, thank you!!!

I loved liver and onions before this recipe,now I love it even more! Thank you so much for this recipe.I make it often,and have made non-liver-eaters fans for life! Thanks again!

This recipe is ABSOLUTLY wonderful !!! The sugar takes away the bitterness of the liver. You would have to have ZERO tastebuds to say this is a bad recipe or just not like liver !! Will make again !

Wow, this is SO good…never would have thunk it! The 2 keys to this meal are to use real butter, and don’t forgo the sugar. I used 2 onions and doubled the sugar, but it was just a tad too sweet; would use 3 tsp next time. My kids weren’t terribly impressed however. When I remarked that I thought that this was exceptionally good liver and onions, my son replied, “Yes, it is exceptionally good liver and onions. But it still tastes awful, because it’s liver and onions!” Oh well, you can’t win ’em all. 😉

mmmmm, this liver & onions recipe is simply delicious! i also crumbled 4 slices of crisp fried slab bacon into the caramelized onions for extra flavor. many thanks, lola!


  • 1/4 cup flour
  • 1 lb beef liver
  • 1/4-1/2 cup butter
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • oil, to taste
  • 1 -2 tablespoon fresh sage, minced
  • 2 cups thinly sliced onions
  • 1/2 cup beef stock
  • 1 tablespoon minced Italian parsley
  • 1/4 cup dry white wine


Combine flour, salt and pepper in bag.
Slice the liver into 1/2 inch strips and shake in bag of seasonings to coat.
Set aside.
Heat skillet with 2-3 tablespoons of butter and a dash of oil.
Saute the onions on medium heat until tender and glossy.
Transfer to side dish and sprinkle with sage, salt and pepper.
Return skillet to high heat, add 3-4 tablespoons butter and dash of oil.
Add liver and sear five mins until brown.
Inside meat should be slightly pink.
Return onions to pan til heated.
Remove liver and onions from pan and plate.
Use stock and wine to deglaze pan and reduce liquid til you have a thickened sauce.
Pour over liver and onions, sprinkle with parsley and serve.

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