Description

This Caramelized Onion Beef Liver recipe features tender slices of beef liver seared to perfection and topped with deeply caramelized onions. The liver is first soaked to remove any bitterness, then seasoned and lightly dredged in flour before searing. The dish is finished by deglazing the pan with beef broth and gently combining the liver and onions, creating a rich, flavorful main course perfect for serving with mashed potatoes, rice, or crusty bread.

Ingredients

Scale

Beef Liver

1 pound beef liver, sliced ½ inch thick

Onions & Aromatics

2 to 3 large yellow onions, sliced into rings
2 cloves garlic, finely minced
1 teaspoon fresh thyme leaves

Fats & Oils

3 tablespoons butter (divided)
2 tablespoons olive oil (divided)

Seasonings & Others

1 teaspoon salt
½ teaspoon black pepper
¼ cup all-purpose flour (optional, for dredging)
⅓ cup beef broth (optional, for deglazing)

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Instructions

Prepare the Liver: Soak the beef liver in milk or lemon water for 30 to 60 minutes to remove bitterness, then pat dry thoroughly with paper towels.
Caramelize the Onions: In a large skillet over medium-low heat, melt 2 tablespoons of butter and 1 tablespoon of olive oil. Add the sliced onions and a pinch of salt. Cook slowly for 25 to 30 minutes, stirring occasionally until the onions are deeply caramelized. Remove the onions from the pan and set aside.
Season and Dredge the Liver: Season the liver slices evenly with salt and black pepper. If desired, lightly dredge each piece in flour, shaking off any excess coating.
Sear the Liver: In the same skillet, heat the remaining butter and olive oil over medium-high heat. Add the liver slices in batches to avoid overcrowding and sear for 2 to 3 minutes on each side until browned on the outside but still tender inside.
Deglaze and Combine: Pour in the beef broth to deglaze the skillet, scraping the pan’s bottom to loosen all the flavorful bits. Return the caramelized onions and liver back to the pan, stirring gently. Let everything cook together for 2 to 3 minutes to heat through and meld flavors.
Garnish and Serve: Sprinkle fresh thyme leaves on top for garnish. Serve the caramelized onion beef liver hot alongside mashed potatoes, rice, or crusty bread for a satisfying meal.

Notes

Soaking the liver in milk or lemon water helps reduce its natural bitterness and improves flavor.
Caramelizing onions slowly over low heat brings out their natural sweetness and adds depth to the dish.
Dredging liver in flour is optional but helps create a slight crust and supports browning.
Do not overcrowd the pan when searing liver to ensure even cooking and proper browning.
Beef broth used for deglazing captures the browned bits and enriches the overall sauce.
Serve immediately for best texture and flavor; liver tastes best when tender and not overcooked.