Traditional Liver and Onions

🕒 Prep: 20 min
🔥 Cook: 15 min
🍽 Serves: 4
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This Traditional Liver and Onions recipe is a timeless classic that brings comfort to the table with its rich flavors and aromatic appeal. Perfect for those who appreciate the savory depth of well-prepared liver, this dish might just become a new favorite in your weekly meal rotation.

Ingredients for Traditional Liver and Onions

The star of the show is of course the beef liver, which when properly cooked, offers a tender and flavorful bite. Soaking it in milk helps to mellow any bitter flavors, leaving you with a more palatable taste. The onions add sweetness and depth, caramelizing beautifully to complement the liver. All-purpose flour is used to coat the liver, giving it a nice crust when cooked. Butter and olive oil work together to create a rich base for cooking, enhancing the overall taste. Finally, a sprinkle of salt and pepper brings everything together with perfect seasoning.

Tips & Tricks

  • Always soak the liver in milk before cooking to improve its flavor and texture.
  • Don’t overcrowd the skillet when cooking the liver to ensure even browning.
  • Carmelize onions low and slow for the best flavor; rushing this step can lead to uneven cooking.

Serving Suggestions

Traditional Liver and Onions pairs beautifully with mashed potatoes or creamy polenta, which soak up the delicious juices. A side of steamed greens, like broccoli or green beans, adds a nice contrast and rounds out the meal with some freshness.

Frequently Asked Questions

Can I use chicken liver instead of beef liver?
Yes, chicken liver can be used, but it cooks faster, so adjust your cooking time accordingly.
How do I know when the liver is cooked properly?
The liver is done when it is browned on the outside and slightly pink inside. Overcooking can make it tough.

Traditional Liver and Onions Recipe Walkthrough

Start by soaking the liver in milk for about 30 minutes. This step is key for reducing any bitterness the liver might have. While the liver is soaking, you can slice your onions thinly, setting them aside for later. Once the liver is done soaking, remove it from the milk and pat it dry with paper towels. Coat each piece with flour, giving it a slight shake to remove any extra flour.

Grab a large skillet and heat the olive oil and butter over medium heat. Once the butter has melted, toss in the onions. Cook them until they're golden brown and caramelized, which should take about 15 minutes. Stir occasionally to ensure they cook evenly. Once done, remove the onions and set them aside.

In the same skillet, add your liver slices. Cook them for about 3 to 4 minutes on each side, or until they're browned and fully cooked through. Return the caramelized onions to the skillet, mixing them with the liver. Season everything with salt and pepper to taste. Serve hot, and if you’re feeling fancy, garnish with a little parsley for an added touch of color.

Why You'll Love This Recipe

  • Easy to prepare with just a few simple ingredients.
  • Delivers a rich, savory flavor with perfectly caramelized onions.
  • Offers a nutritious option packed with iron and protein.
  • Can be prepared in under an hour, making it great for weeknight dinners.

Ingredients

1 lb beef liver
2 large onions, thinly sliced
1 cup all-purpose flour
1/2 cup milk
1/4 cup butter
Salt, to taste
Pepper, to taste
2 tbsp olive oil

Step-by-step Instructions

1. Soak the liver in milk for 30 minutes to reduce bitterness.
2. Remove liver from milk, pat dry, and coat each piece in flour, shaking off excess.
3. In a large skillet, heat olive oil and butter over medium heat until butter is melted.
4. Add onions to the skillet and cook until golden brown and caramelized, about 15 minutes. Remove and set aside.
5. In the same skillet, add the liver slices and cook for 3-4 minutes on each side or until browned and cooked through.
6. Return the caramelized onions to the skillet, mix with the liver, and season with salt and pepper to taste.
7. Serve hot, garnished with parsley if desired.

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