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READY IN 45 mins

Absolute Best Liver and Onions

Read Reviews (240)

"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!" — JSHULER43

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Original recipe makes 4 servings Change Servings

2 pounds sliced beef liver
1 1/2 cups milk, or as needed
1/4 cup butter, divided

2 large Vidalia onions, sliced into rings
2 cups all-purpose flour, or as needed
salt and pepper to taste

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Directions

Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste of the liver out.
Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.
When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!

Kitchen-Friendly View

PREP 20 mins
COOK 25 mins
READY IN 45 mins

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Reviews More Reviews

Most Helpful Positive Review

Dec 21, 2005

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!!!

—LYNNP1

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Most Helpful Critical Review

May 12, 2005

The tips in this recipe are great for making really tender liver. But the milk takes away *too* much of that liver taste that I actually like, leaving me with a pan of rather bland liver. It's great if you're trying to get your kids to eat liver, but as someone who actually likes liver, I think I'll forgo the milk next time.

—JUNGMAN

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285 Ratings

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Aug 13, 2005

My dad is a huge fan of liver and onions and when mom is out of the house this is the time I can make it for him. The smell of buttery onions makes your mouth water and appretite build up! It comes out delish! Just make sure not to over cook, I take it out a few minutes before its done to his likeing because it does cook while off the heat for a few moments anyhow! Calves live is the most tender, but if you marinate in milk most of the day (which I do) and not flip it more than needed you will have a nice tender liver that will melt in your mouth, well atleast cut with a butter knife *smile*

—CHIRSTEN924

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Jan 23, 2007

I absolutely loved this recipe! I added a little garlic to the pan before I fried the onions, and that gave it a really nice flavour.

—S

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Dec 21, 2003

mmmmmm! this realy is the best recipe for liver. I had never thought of soaking in milk before. When I tried it last night it came out fantastic. It was tender, moist and delicious. Not the usual "shoeleather" quality that liver can sometimes take on. Yes I belive this recipe will convert liver haters into liver tryers.

—PEGNMIL

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Mar 07, 2007

Great recipe! My husband raved about the liver. I was a little hesitant since I hadn't cooked liver in over 15 years. I used extra virgin olive oil instead of the butter.

—loriel

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Jan 25, 2004

I made this last night for dinner at the request of my fiance. I have to admit, liver has never been my favorite dish, and I've never made it before, but this recipe was so easy, and it's true, the milk takes out all of the bitter taste. If it was good enough that I cleaned my plate, it deserves 5 stars!!

—My4NonBlondes

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Jan 25, 2004

it was moist, delicious, and most of all easy easy easy!! i soaked the liver for about 30 mins, and i liked liver without soaking it in milk, but i dont think i will ever eat liver and onions again unless im using this recipe, it was fabulous!! thank you

—SHADO_STAR

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Nutrition

Calories
687 kcal
34%

Carbohydrates
74.2 g
24%

Cholesterol
578 mg
193%

Fat
20.7 g
32%

Fiber
4.4 g
18%

Protein
49 g
98%

Sodium
309 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Absolute Best Liver and Onions

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 687
Calories from Fat: 187

% Daily Value *
Total Fat 20.7g 32 %
Saturated Fat 10.7g 54 %
Cholesterol 578mg 193 %
Sodium 309mg 12 %
Potassium 939mg 26 %
Total Carbohydrates 74.2g 24 %
Dietary Fiber 4.4g 18 %
Protein 49g 98 %
Sugars 11.2g
Vitamin A 751 %
Vitamin C 22 %
Calcium 21 %
Iron 120 %
** Thiamin 82 %
Niacin 300 %
Vitamin B6 107 %
Magnesium 25 %
Folate 288 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.