Absolute Best Liver and Onions
September 3, 2025 • 0 comments
This liver and onions recipe will turn liver haters into converts! It's very simple to make, but the three things that will set your liver above all others are: 1) soak in milk, 2) turn the liver as little as possible when cooking, and 3) don't overcook.
- Prep Time:
- Cook Time:
- Servings: 4
Ingredients
- (2lbs) Beef LIver
- (1 1/2 cups, or as needed) Milk
- (1/4 cup, divided) Butter
- (2 large, sliced into rings) Vidalia Onion
- (2 cups, or as needed) Flour
- salt & pepper to taste
Directions
- Gather all ingredients.
- Gently rinse liver slices under cold water and pat dry with paper towels. Place in a shallow dish; pour in enough milk to cover. Let stand while preparing onions, or set aside for longer if you have time. Soaking will remove any bitterness.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add onion rings; cook and stir in butter until tender and soft, about 3 to 5 minutes. Transfer onions into a bowl and set the skillet aside.
- Place flour on a plate; season with salt and pepper. Drain milk from liver and coat liver slices in flour mixture.
- Melt the remaining 2 tablespoons of butter in the same skillet; increase the heat to medium-high and fry coated liver slices until lightly browned, about 3 to 4 minutes on each side.
- Return onions to the skillet and reduce the heat to medium; continue to cook until onions are heated through and liver is slightly pink inside, or longer to suit your taste.
- Serve and enjoy!
