Tiffany Haney
Liver and onions is a nutritious, homely meal that is loaded with flavour and nutrients. It is also super easy to make and doesn't take long to prepare. The key to making this dish is to use the freshest, most organic, free-range, antibiotic, and hormone-free calf liver you can find. You'll also want to soak the liver in milk or buttermilk before cooking to cut down on its bitterness and strong flavour. When it comes to cooking the liver, you'll want to heat your pan to medium-high heat and add a teaspoon of bacon fat or butter. Add the liver and cook for about 3 minutes on each side—you don't want to overcook it!
| Characteristics | Values |
|---|---|
| Pan temperature | Medium-high heat |
| Liver cooking time | 3 minutes per side |
| Onion cooking time | 7-8 minutes |
| Liver preparation | Soak in milk, dredge in flour |
| Onion preparation | Slice into rings, sauté in butter or oil |
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What You'll Learn
Soak the liver in milk or buttermilk to reduce bitterness
When preparing liver and onions, it is important to cook the dish properly to avoid being underwhelmed by the flavours. A key step in preparing liver and onions is to soak the liver in milk or buttermilk before cooking to reduce bitterness and improve the taste. This technique is said to remove impurities, soften the flavour, and tenderise the liver. It is also believed to remove any trace of the animal's bodily fluids, such as blood, and to lighten the colour of the meat.
To soak the liver, place the slices in a shallow dish and pour in enough milk or buttermilk to cover them. Refrigerate for at least an hour or two, or even overnight if desired. Some people prefer to soak the liver in lemon or lime juice, vinegar, or water instead of milk. After soaking, drain the liver and pat it dry before proceeding with the next steps of the recipe.
Once the liver has been soaked and prepared, it is time to cook it. Heat a large skillet or cast-iron pan over medium to medium-high heat. Add butter, bacon fat, or another cooking fat of your choice, such as olive oil. Cook the liver slices briefly, about 3 minutes per side, until lightly browned. Be careful not to overcook the liver, as this can affect the texture and taste. Aim for a slight pinkness in the middle.
While the liver is the star of the dish, the onions also play a crucial role in enhancing the flavours. Slice the onions thinly, separate them into rings, and cook them in the fat of your choice until tender, soft, and golden brown. This step can take longer than cooking the liver, around 7-8 minutes. Once the onions are cooked, set them aside and cook the liver, or cook them together in the same pan, creating a fond that can be used for a gravy.
Liver and onions is a nutritious and savoury dish that brings back memories of home cooking for many people. By following these steps and soaking the liver in milk or buttermilk, you can reduce bitterness and create a delicious and well-balanced meal.
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Cook onions first, for 7-8 minutes, until golden brown
To make liver and onions, it's best to cook the onions first. This will take longer than cooking the liver, so it's a good idea to get the onions going while the liver is still being prepared.
Slice a yellow or white onion thinly and separate the slices into rings. Heat a large cast iron skillet on medium-high heat and add a teaspoon of bacon fat, butter, or olive oil. Once hot, add the sliced onion and cook for 7-8 minutes until golden brown. You can also add a little sugar to the onions to caramelize them.
Once the onions are cooked to your liking, set them aside and wipe the skillet clean with a paper towel. It will be hot, so take care when doing this.
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Blot liver dry, season, then cook for 3 minutes each side
Blotting the liver dry is an important step in the cooking process. This is because the liver should be patted dry after being soaked in milk, buttermilk, lemon or lime juice, vinegar, or even water to reduce bitterness and mellow its flavour.
Once the liver is dry, it's time to season it. The exact seasonings used can vary depending on personal preference, but common choices include salt, pepper, steak seasoning, granulated garlic, paprika, mustard powder, and garlic powder. You can also season the flour with these ingredients and dredge the liver slices in it to ensure they are completely covered.
Finally, it's time to cook the liver. Heat a large cast-iron skillet or a large skillet over medium to medium-high heat. You can use bacon fat, butter, olive oil, or ghee to cook the liver. Once the skillet is hot, carefully add the liver slices and cook them for about 3 minutes on each side. This will result in tender liver that is slightly pink in the middle. Be careful not to overcook the liver, as this can affect its texture and taste.
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Don't overcook the liver—it should be slightly pink in the middle
When cooking liver and onions, it's important not to overcook the liver. It should be cooked briefly—about 3 minutes per side over medium heat—and you want it to be slightly pink in the middle. This will ensure that the liver is tender and not tough or chewy. Overcooked liver can become dry and lose its flavour, so it's important to keep an eye on it and not leave it in the pan for too long.
To achieve this, start by slicing the liver into thin, uniform pieces. This will help ensure even cooking. Before cooking, the liver should be soaked in milk, buttermilk, or a mixture of lemon or lime juice and water to reduce bitterness and mellow the strong flavour. This can be done for as little as 30 minutes or up to several hours, depending on your preference.
After soaking, blot the liver dry with paper towels and season it with salt and pepper or other seasonings of your choice. You can also choose to dredge the liver in flour before cooking, creating a light coating that will give the dish a crispy texture.
When you're ready to cook the liver, heat a skillet or pan to medium-high heat. Add a fat such as olive oil, butter, bacon grease, or ghee, and once it's hot, carefully add the liver slices. Cook the liver for about 3 minutes on each side. You're aiming for a slight pinkness in the centre, so adjust the cooking time as needed depending on the thickness of your liver slices.
Once the liver is cooked to your desired doneness, remove it from the pan and let it rest. This will allow the juices to redistribute and ensure a moist, tender texture. Serve the liver with your sautéed onions and any desired sides, such as rice or mashed potatoes. Enjoy your delicious and perfectly cooked liver and onions!
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Dredge liver in flour and fry until brown on both sides
To make liver and onions, it is recommended to heat your pan to a medium-high heat. This will ensure your pan is hot enough to fry your liver slices.
Before frying your liver, it is important to prepare it. Many recipes recommend soaking your liver in milk, buttermilk, lemon or lime juice, vinegar, or even water for at least an hour or two to reduce bitterness and mellow the strong liver flavour. After soaking, blot or pat your liver dry with paper towels before dredging it in flour.
To dredge your liver in flour, mix flour with seasonings such as salt, pepper, paprika, mustard powder, and garlic powder in a shallow dish. Then, dredge your liver slices in the seasoned flour until they are completely covered on both sides. Set aside.
Now, heat a large cast-iron skillet or large pan on medium-high heat. Add a teaspoon of bacon fat, butter, olive oil, or another oil of your choice. Carefully add each liver slice to the pan and fry until brown on both sides. This should take about 3 minutes per side. You don't want to overcook your liver, so aim for slightly pink in the middle.
Once your liver is cooked, remove it from the pan and set it aside. You can now use the same pan to cook your onions, or you can start with the onions first and set them aside before cooking the liver, depending on your preference.
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Frequently asked questions
The pan should be heated to a medium-high heat. You can test if the pan is hot enough by adding a pinch of flour to the oil. If it sizzles, it's ready.
You should cook the liver for about 3 minutes on each side. Don't overcook it or it will become tough and grainy.
Yes, the onions take longer to cook than the liver. Cook them until they are golden brown, about 7-8 minutes. Then set them aside while you cook the liver.
