Classic Beef Liver with Caramelized Onions Recipe

Introduction

Classic beef liver with caramelized onions is a savory dish that combines rich, tender liver with sweet, golden onions. This simple yet flavorful recipe brings out the best in beef liver, making it a comforting meal perfect for any occasion.

Ingredients

• 1 lb beef liver, thinly sliced
• 1 large onion, thinly sliced
• 2 tbsp olive oil, divided
• 2 tbsp butter, divided
• Salt and pepper, to taste
• 1 tsp garlic powder
• 1 tsp smoked paprika (optional)
• Fresh parsley, for garnish (optional)

Instructions

1. Step 1: Pat the beef liver dry with paper towels to remove any moisture. Season both sides with salt, pepper, garlic powder, and smoked paprika if using.
2. Step 2: In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the sliced onions and cook, stirring occasionally, for 10-15 minutes until golden brown and caramelized. Season with a pinch of salt, then set aside.
3. Step 3: In the same skillet, add the remaining tablespoon of olive oil and butter over medium-high heat. Add the liver slices in a single layer, cooking for 2-3 minutes per side until browned on the outside but still pink inside. Avoid overcooking to keep the liver tender.
4. Step 4: Remove the cooked liver from the skillet and let it rest for a minute. Serve topped with the caramelized onions and garnish with fresh parsley if desired.

Tips & Variations

• Soak the liver in milk for 30 minutes before cooking to reduce bitterness and improve tenderness.
• For a smoky flavor, use smoked paprika or add a dash of liquid smoke to the seasoning.
• Serve with mashed potatoes or crusty bread to soak up the delicious juices.
• Try adding a splash of balsamic vinegar to the onions during caramelization for extra depth.

Storage

Store leftover beef liver and onions in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to prevent the liver from becoming tough. Avoid microwaving as it can dry out the liver.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How do I know when beef liver is cooked properly?

Beef liver should be browned on the outside but still slightly pink inside to remain tender and flavorful. Overcooking makes it tough and grainy. Cook it about 2-3 minutes per side on medium-high heat.

Can I use other types of liver for this recipe?

Yes, you can substitute beef liver with calf or lamb liver, which tend to be milder and more tender. Adjust cooking times slightly based on thickness but follow the same general method.

Classic Beef Liver with Caramelized Onions Recipe

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★★★★★

4.9 from 179 reviews

• Author: Rafael
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

A classic comfort dish featuring tender beef liver cooked to perfection and topped with sweet, golden caramelized onions. This recipe balances savory flavors with a hint of smokiness from paprika and aromatic garlic powder, creating a hearty meal that’s both flavorful and satisfying.

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Ingredients

Scale 1x2x3x

Beef Liver

• 1 lb beef liver, thinly sliced
• Salt and pepper, to taste
• 1 tsp garlic powder
• 1 tsp smoked paprika (optional)

Caramelized Onions

• 1 large onion, thinly sliced
• 2 tbsp olive oil, divided
• 2 tbsp butter, divided
• Pinch of salt

Garnish

• Fresh parsley, for garnish (optional)

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Instructions

1. Prepare the liver: Pat the beef liver dry using paper towels to remove excess moisture, ensuring better searing. Season both sides evenly with salt, pepper, garlic powder, and smoked paprika if using, to infuse the liver with aromatic spices.
2. Caramelize the onions: Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the thinly sliced onions and cook them slowly, stirring occasionally, for 10-15 minutes until they become golden brown and caramelized. Season lightly with a pinch of salt to enhance their sweetness. Once caramelized, remove the onions from the skillet and set aside.
3. Cook the liver: In the same skillet, add the remaining 1 tablespoon olive oil and 1 tablespoon butter, heating over medium-high heat. Add the liver slices in a single layer without crowding the pan. Cook each side for 2-3 minutes until beautifully browned but still pink in the center, ensuring the liver stays tender and juicy. Avoid overcooking which can make the liver tough.
4. Assemble the dish: Remove the cooked liver from the skillet and let it rest for a minute. Serve the liver slices topped generously with the caramelized onions. Garnish with fresh parsley for a touch of color and freshness, if desired. Enjoy immediately.

Notes

• Using paper towels to dry the liver before cooking helps achieve better browning and flavor.
• Do not overcook the liver to maintain tenderness; it should remain slightly pink inside.
• Caramelizing onions slowly over medium heat brings out their natural sweetness and adds depth to the dish.
• Smoked paprika is optional but adds a pleasant smoky flavor to the liver.
• Fresh parsley garnish adds a pop of color and fresh aroma.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Frying
• Cuisine: American

Keywords: beef liver recipe, caramelized onions, classic liver dish, easy beef liver, savory liver recipe