Liver & Onions

Our Liver & Onions is an old fashioned classic and one of our favorite childhood meals. We grew up eating different parts of animals, such as liver and other organs, as they were always cheaper and more accessible to a family on a budget. In this way, our family raised us to enjoy and appreciate the whole animal. Many people shy away from eating liver, but it’s incredibly healthy and often considered a superfood. Cooked properly, liver is absolutely! You can use your favorite liver or whichever is easiest to source: chicken, beef, or veal. This is a budget-friendly, nutritious, simple meal. If you like liver, please let us know in the comments how you like to prepare it for your family.

Before you start

• This Liver & Onions is a comforting, budget-friendly, and nutritious dish that showcases the rich flavor of liver.
• You can choose any type of liver, such as chicken, beef, or veal, with chicken being the mildest flavor.
• For best results, don’t overcook the liver; a little pink in the center enhances the taste.
• Serve the dish with sides like mashed potatoes or crusty bread to soak up the sauce.

What stands out

If you’re new to enjoying organ meats, trust us when we say our Liver & Onions will win you over! Follow our recipe step by step and you’ll get a dish every time. This meal is warm and comforting rich and meaty and so satisfying. It’s a great new protein to add to your rotation as it’s not only but nutritious and budget-friendly as well. You can also add in different veggies, such as mushrooms, to mix up out the flavors, but here we're giving you the classic base recipe to master and enjoy.

Liver: You can use any kind of animal liver here: chicken, beef, veal, etc. Chicken is the mildest in flavor. If possible, opt for organic and free-range (if chicken) grass-fed (if cow).

Salt and Pepper: The iconic duo that does it all. Season with your heart!

Avocado Oil: We like a neutral oil with a high smoke point. Olive oil or butter work ok too.

Yellow Onion: When cooked down, yellow onions bring a mellow sweetness that is alongside gamey liver.

White Wine: The tiniest bit of wine helps deglaze the pan. Broth is a fine substitute.

Heavy Cream: Liver and onions becomes iconic when smothered in cream sauce. Cream softens the intense flavors of liver and onions and adds a lovely silky mouthfeel.

Fresh Chives: One of our favorite herbs to use as a garnish, fresh chives have a subtle onion flavor.

Kitchen tip

If you’re making beef/calf liver, don’t overcook it. This tip will turn you from a hater to a lover. You want a bit of pink for beef/calf liver.

Swaps

1. Chicken liver has the mildest taste of most livers, so it’s a good choice for organ meat “beginners.” It’s the type found in most pâté and spreads served at restaurants or prepared at home. It has more fat, folate, and iron than beef liver.
2. Beef/calf liver contains vitamin B12, vitamin B6, vitamin A, zinc, and phosphorus. Many people find that it doesn’t quite taste as appealing as chicken liver. You can find it at some farmers’ markets, but if possible it’s best to purchase calf liver since this reduces the chance that you’ll consume hormones and antibiotics given to cows.
3. You certainly do not have to use cream in this Liver & Onions if you prefer to keep the dish lighter. You could use your favorite non-dairy substitution or omit it entirely.

Serve it with

• Serve sautéed liver with a starchy side such as mashed potatoes or rice.
• Serve liver and onions with crusty bread to soak up the sauce, like our No Knead Peasant Bread.

Questions

What type of liver should we use if this is our first time trying it?

Chicken liver has the mildest taste of most livers, so it’s a good choice for organ meat “beginners.” It’s the type found in most pates and spreads served at restaurants or prepared at home. It has more fat, folate, and iron than beef liver.

strong How do we reduce the gamey taste of liver?

Soaking the liver in cold water, milk, or buttermilk for 15 minutes to 3 hours helps reduce the gamey flavor.

strong Is it necessary to use cream in this recipe?

The cream adds richness and a smooth texture to the dish, but you can omit it if you prefer a lighter dish. You can also substitute with a dairy-free alternative if needed.

How do we know when the liver is cooked?

The secret to liver and onions is to not overcook the liver. If using beef/calf liver, just cook until just a bit pink inside. If using chicken livers, just cook until a meat thermometer inserted reads 165F (74C).

how do i prepare liver for cooking?

Most grocery stores sell liver that already has the membrane removed. mark Cut whole beef liver into smaller, manageable pieces for eating. The smaller the pieces, the more crisp edges you get to enjoy.

Can Liver and onions be made in advance? how long do leftovers keep?

This dish is best enjoyed hot and fresh. However, leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in the microwave or in a pan over low heat until completely heated through.

Ingredients

Makes 2 portions

• 500 grams chicken, beef, or veal liver, about 1 pound
• salt and pepper, to taste
• 3 tablespoons avocado oil
• 1 large yellow onion, thinly sliced
• 1 tablespoon white wine, or chicken or beef broth (optional)
• ⅓ cup heavy cream
• fresh chives for garnish (optional)

Equipment

• Measuring Cups + Spoons
• Liquid Measuring Cup
• Nakiri Knife
• Cutting Board
• Frying Pan

Method

1. If you are using chicken liver, you don't need to cut it as it's smaller to begin with. If you use beef/calf liver, cut it into equal, bite-sized pieces.
2. First, pat the liver dry with paper towels. If you want to reduce the gamey liver taste, you can soak the livers in cold water, milk, or buttermilk for 15 minutes to 3 hours; then rinse and pat dry.
3. Add the liver to a bowl, season with salt and pepper and add 1 tablespoon of the avocado oil. Massage or mix with a spoon.
4. Add the remaining 2 tablespoons oil to a pan. Heat the oil on medium-heat and once it shimmers, add the liver, making sure they are spaced apart so they don't steam. The liver should sizzle as it cooks.
5. Cook for about 2 minutes on each side for beef liver and 3 minutes on each side for chicken liver. Liver cooks incredibly fast and it's better not to overcook it for best results, as it will be way more tender and palatable.
6. Add in the onions and cook for another 1 to 2 minutes, or until they have softened. Add the wine or broth, if using, and let cook for 30 seconds. Add the cream and stir for another minute. Transfer the liver and onions to a plate and garnish with chives, if using.

Kitchen notes

• Doneness: You’ll want to cook the chicken liver for about 3 minutes on each side or until the internal temperature reaches 165F (74C) for chicken liver. If you’re making beef/calf liver, don’t overcook it. This tip will turn you from a hater to a lover. You want a bit of pink for beef/calf liver.
• Flavor Additions: Although not traditional, you can also add some thinly sliced fresh garlic along with the onions, as well as fresh thyme leaves.
• Gluten-Free: This is a gluten-free version of Liver and Onions. A lot of people dredge their liver in a bit of all-purpose flour before cooking, but we don’t find this step necessary.