The Best Liver and Onions Recipe

Prepare a restaurant-quality liver and onions dish right at home with this simple recipe.

How to Make Liver and Onions

You'll find a complete list of ingredients and detailed instructions below, but here's a quick overview to get you started:

What You'll Need to Prepare Liver and Onions

Here are the ingredients required to make this delicious homemade liver and onions recipe:

• Liver: This recipe starts with two pounds of sliced beef liver. 
• Milk: Soak the liver in milk before cooking to cut down on the liver’s bitterness. 
• Butter: You’ll need half a stick of butter. 
• Onions: This recipe calls for Vidalia onions, but you can use any sweet or yellow onion you like. 
• Flour: Coat the liver in flour before you cook it. 
• Seasonings: The liver is simply seasoned with salt and pepper. 

How to Prepare Liver and Onions

Here's a quick summary of the steps to make liver and onions:

1. Soak the liver in milk for tenderness.
2. Sauté the onions in butter, then set them aside.
3. Coat the liver in flour and cook it in butter.
4. Add the onions back to the skillet and continue cooking until everything is perfectly done.

What to Serve with Liver and Onions

Serve this liver and onions dish with creamy mashed potatoes for the ultimate comfort meal. You could also pair it with roasted green vegetables like broccoli or asparagus, or a fresh and vibrant side salad.

How to Store Liver and Onions

Store any leftover liver and onions (once cooled) in an airtight container in the fridge, where it will keep for up to four days.

Dinogo Community Tips and Praise

“10/10, the best liver and onions I’ve ever had,” says lexijanetepley. “I soaked my liver in milk for about 6 hours and sautéed the onions before cooking the liver, but otherwise followed the recipe exactly. I’ve never had better liver and onions in my life.”

“Fantastic recipe,” cheers BigDaddy1211. “It’s simple and quick to make. I added red peppers to the onions and used the leftover flour to make a great gravy. I’ll definitely be making this again!”

“This recipe was delicious,” shares MelK. “I’ll be making it again for sure. Served it over rice. The milk soak is crucial. I’ve made liver before, but it always turned out tough. This recipe is perfect!”

Editorial contributions by Corey Williams

Ingredients

• 2 pounds sliced beef liver

• 1 ½ cups milk, or as needed

• ¼ cup butter, divided

• 2 large Vidalia onions, sliced into rings

• 2 cups all-purpose flour, or as needed

• salt and pepper to taste

Instructions

Gather all the necessary ingredients.

Rinse the liver slices gently under cold water, then pat them dry with paper towels. Place the slices in a shallow dish and pour enough milk over them to cover. Let them sit while you prepare the onions, or soak them for longer if you have extra time. This step helps to remove any bitterness.

Melt 2 tablespoons of butter in a large skillet over medium heat. Add the onion rings and cook, stirring occasionally, until tender and soft, about 3 to 5 minutes. Once done, transfer the onions to a bowl and set the skillet aside.

Spread flour on a plate and season with salt and pepper. Drain the milk from the liver slices and dredge them in the seasoned flour mixture.

Melt the remaining 2 tablespoons of butter in the same skillet. Increase the heat to medium-high and fry the flour-coated liver slices until they are lightly browned, about 3 to 4 minutes on each side.

Return the onions to the skillet and reduce the heat to medium. Continue cooking until the onions are heated through and the liver is slightly pink in the center, or cook longer if you prefer it more done.

Serve and enjoy your meal!

Nutrition Information (per serving)