This Old Fashioned Liver and Onions Recipe features tender beef liver, sweet onions, and a rich beef broth for a comforting, nostalgic meal.
Liver and onions—oh boy. Talk about a love-it-or-hate-it dish. If you’ve ever been served overcooked liver, you probably remember the chalky texture and that metallic aftertaste that lingers way too long.
I’ve been there. My first encounter with liver? Let’s just say my childhood dinner plate had more strategically hidden bites of liver under mashed potatoes than I care to admit.
But here’s the thing—when liver is cooked right, it’s a whole different experience. Tender, buttery, rich, with those caramelized onions melting right on top? Yeah, it totally flipped my opinion.
This recipe actually comes from a friend’s grandmother who swore by the trick of simmering liver in beef broth to keep it soft and flavorful. I gave it a try one chilly winter evening, half-expecting disaster—and you know what? Game. Changer. Now it’s a regular in my kitchen, especially when I’m craving something hearty, nostalgic, and budget-friendly.
If you’ve had a “meh” liver experience in the past, trust me, this might just be the one that changes your mind.
Why You’ll Love This Old Fashioned Liver and Onions Recipe?
I get it. Liver has a reputation. But hear me out—this version? It hits different.
- Tender, Not Tough: Forget the dry, rubbery liver horror stories. This method keeps it soft and rich.
- Hearty Comfort Food: The caramelized onions and savory broth bring major “grandma’s kitchen” vibes.
- Quick & Simple: 30 minutes from start to finish—faster than takeout.
- Budget-Friendly: Beef liver is surprisingly cheap but feels fancy.
- Full of Nutrients: Packed with protein, iron, and vitamins—but it still tastes like comfort food.
Ingredient Notes:
This Old Fashioned Liver and Onions Recipe keeps it simple—because simple just works sometimes.
- Beef Liver: Go for fresh, high-quality liver. If the flavor feels a bit strong for you, soaking it in milk for 30 minutes helps mellow things out.
- Olive Oil: For searing the liver. You could swap it with butter for extra richness.
- Onion: Yellow onions work best here—they caramelize beautifully and add a natural sweetness.
- Flour: A light dusting gives the liver that golden crust and helps thicken the sauce just a smidge.
- Garlic Powder & Onion Powder: These add subtle flavor without overpowering the liver’s natural richness.
- Beef Broth: This keeps the liver tender and adds a savory base for the onions to soak up.
- Salt & Pepper: Essential for balancing the bold flavors.
Pro Tip: If the idea of liver still makes you nervous, try chicken liver first. It’s milder but just as delicious when prepared like this.
How To Make Old Fashioned Liver and Onions?
Cooking liver doesn’t have to be scary—promise! Follow these steps, and you’ll nail it every time.
- Prep the Liver:
Start by rinsing the liver slices under cold water—just enough to remove any residue. Then pat them dry with paper towels. The drier, the better for a perfect sear. - Season Like You Mean It:
Lay out your liver and sprinkle both sides with garlic powder, onion powder, salt, and pepper. Then give them a light dusting of flour—just enough to coat. It helps with browning and keeps the liver tender. - Sear It Off:
Heat olive oil in a large skillet over medium-high heat. When the oil’s shimmering (but not smoking!), lay the liver slices in a single layer. Sear for about 2-3 minutes on each side—just long enough to get a golden crust.
Don’t overcook here—we’re going for a quick sear, not fully cooked yet. - Onions, Onions, Onions:
Remove the liver and set it aside (keep it warm). Toss those sliced onions right into the same skillet. Lower the heat a bit and let them cook for 5-7 minutes, stirring occasionally. They should turn soft, golden, and almost sweet. - Build That Sauce:
Pour the beef broth right into the skillet with the onions. Give the bottom of the pan a good scrape to lift those tasty browned bits—flavor gold right there. Let it simmer for a minute or two. - Return the Liver:
Gently place the liver slices back into the skillet, nestling them into the onion goodness. Let everything simmer together for about 10-15 minutes on low heat. This finishes cooking the liver gently while keeping it tender and flavorful. - Serve & Enjoy:
Plate the liver slices and spoon those caramelized onions and rich sauce over the top.
Want To Save This Recipe?
Storage Options:
Leftover liver? Yep, it happens! Here’s how to keep it tasty:
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze leftovers in a sealed container for up to 2 months.
- Reheating Tip: Liver dries out easily, so reheat it gently in a skillet with a splash of broth.
Variations and Substitutions:
Feeling creative? Try these swaps:
- Swap the Liver: Chicken liver or even lamb liver works beautifully with this method.
- Extra Flavor: Add a splash of balsamic vinegar to the broth for a richer sauce.
- Spice It Up: A dash of paprika or cayenne? Yes, please.
- No Beef Broth? Try mushroom or vegetable broth instead for a different twist.
What to Serve with Old Fashioned Liver and Onions?
This dish is rich and savory, so keep the sides simple:
- Mashed Potatoes: The classic. Creamy, buttery, and perfect for soaking up the sauce.
- Rice: White or brown rice works beautifully here.
- Steamed Veggies: Green beans, asparagus, or broccoli for a fresh balance.
- Crusty Bread: Because mopping up sauce is half the fun.
Frequently Asked Questions:
How do I make liver taste less strong?
Soaking it in milk for 30 minutes before cooking really helps mellow out that bold flavor.
Can I use frozen liver?
Absolutely! Just make sure to thaw it fully and pat it dry before cooking.
Why is my liver tough?
Overcooking! Liver needs a quick sear and gentle simmer—too long and it gets chewy.
You know, liver and onions might not be the most trendy dish out there, but sometimes? The classics hit the spot.
If you give this Old Fashioned Liver and Onions Recipe a try, let me know! Did it change your mind about liver, too?
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Old Fashioned Liver and Onions Recipe
Ingredients
- 4 slices beef liver
- 2 tablespoons olive oil
- 1 large onion sliced into rings
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
- 2 cups beef broth
Instructions
Prepare the Liver:
- Rinse the beef liver slices under cold water and gently pat them dry using paper towels to remove excess moisture. Drying helps the liver achieve a better sear.
Season the Liver:
- Season both sides of the liver slices evenly with garlic powder, onion powder, salt, and black pepper. Lightly coat each slice with all-purpose flour, ensuring an even layer without excessive buildup.
Heat the Skillet:
- In a large skillet, heat the olive oil over medium-high heat until shimmering but not smoking.
Sear the Liver:
- Add the liver slices to the heated skillet. Sear each side for approximately 2-3 minutes or until a golden-brown crust forms. Remove the liver from the skillet and set aside, keeping it warm.
Caramelize the Onions:
- Reduce the heat to medium and add the sliced onions to the same skillet. Cook, stirring occasionally, until the onions soften and develop a golden color, about 5-7 minutes.
Deglaze the Pan:
- Pour the beef broth into the skillet, scraping up any browned bits from the bottom of the pan using a wooden spoon. Allow the broth to come to a gentle simmer.
Finish Cooking the Liver:
- Return the seared liver slices to the skillet, nestling them among the caramelized onions. Let the mixture simmer on low heat for 10-15 minutes to ensure the liver is fully cooked and tender without becoming dry.
Serve:
- Remove from heat and serve the liver with onions and the flavorful broth spooned over the top.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
