Liver and Onions Recipe

This easy comfort dish features tender beef or chicken liver simmered in a rich, savory onion gravy. Served over creamy rice or grits, this updated traditional recipe delivers nostalgic flavors that even skeptics will enjoy.

Y’all we going real old school with my Liver and Onions. My version has tender beef cooked in a bomb onion sauce. Serve it over some rice or even grits , and get your whole life. And even if liver wasn’t your childhood favorite, give this updated recipe a try. I promise you’ll love it!

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How to make liver and onions

1. Drain the liver. Cut the liver into bite-sized pieces, trimming any extra fat off, if needed, and add to a large bowl.
2. Sprinkle the livers with the baking soda.
3. Next mix vinegar with very hot water and pour over the liver.
4. Stir together and then let sit.

Make the Dredge For Your Liver

1. While the liver sits, add egg, hot sauce, and Worcestershire to a bowl.
2. Whisk together.
3. Add flour, salt, garlic powder, and cayenne to a bowl.
4. Whisk together.

Time to dredge

1. Dip the liver pieces in egg mixture.
2. Then dip and coat the liver with the flour, set aside on a wire rack.

Fry Your Liver And Onions

1. Add oil to a pan and heat. Brown liver on both sides, then remove and drain oil.
2. Next, add in onions and brown.
3. Add the liver back to the pan with the onions and stir in chicken broth.
4. Cover and simmer until the livers are tender and the gravy has thickened, then serve over rice or grits.

Equipment

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Liver and Onions Recipe

Instructions

I’ll email this recipe to you, so you can come back to it later!

Notes

• large skillet

Ingredients

• ▢ 1 1/2 lbs beef or chicken livers
• ▢ 2 tbsp baking soda
• ▢ 2 tbsp white vinegar
• ▢ 1 large egg slightly beaten
• ▢ 2 tsp hot sauce
• ▢ 1 tsp worcestershire sauce
• ▢ Salt and pepper
• ▢ 1/2 cup all purpose flour
• ▢ 1 tsp kosher salt
• ▢ 1 tsp garlic powder
• ▢ 1/2 tsp cayenne pepper
• ▢ 1/2 cup vegetable or canola oil
• ▢ 2 large onions sliced
• ▢ 1 ½ cup chicken broth or stock

Nutrition

• Drain the livers. Cut the liver into bite sized pieces, trimming any extra fat off, if needed, and add to a large bowl. Sprinkle the livers with the baking soda.
• Next mix vinegar into 2 cups of very hot water and pour over the liver. Stir together and then let sit for about 5 minutes.
• While the liver sits, whisk together egg, hot sauce and worcestershire to a medium sized bowl.
• Also add flour, salt, garlic powder and cayenne to a medium sized bowl and whisk together.
• Drain the water then rinse the liver well with cold water then dry with paper towels.
• Lightly season liver pieces with salt and pepper on both sides. Dip the liver pieces in egg mixture then into the flour then set aside on a wire rack.
• Add oil to a pan and heat to medium heat. Brown liver on both sides then remove and drain oil.
• Next add in onions and brown then remove. Add liver back to the pan with onions and stir in chicken broth. Cover and simmer for about 15-25 minutes or until the livers are totally tender (check with a fork) and gravy has thickened then serve over rice or grits.

Notes

How to store & reheat

How long will it last in the fridge?

Can I freeze liver and onions with gravy?

Nutrition

Recipe Tips

1. If Using Beef Liver, Go for Calf : They’re more tender and have a milder flavor.
2. Don’t Overcook the Liver : Liver cooks fast, y’all. Keep a close eye on it while it’s in the pan so it doesn’t end up chewy.
3. Tenderize the Liver : Don’t skip the baking soda and vinegar hack.
4. Simmer, Don’t Boil : When it’s time to bring everything together with the chicken broth, keep it at a simmer so the liver stays tender.

Recipe Help

What Does Beef Liver Taste Like?

Beef liver has somewhat earthy flavor but the texture is smooth. We balance the earthiness with the sweetness of the onions.

Why Do You Soak Liver in Milk or Vinegar?

Soaking liver in milk or a vinegar solution helps to remove some of its strong flavor and also tenderizes the meat. In this recipe, I use a baking soda and hot water technique followed by vinegar to tenderize and mellow out the liver.

More Beef Recipes

• Neck Bones
• Chipotle Short Ribs
• Dutch Oven Pot Roast
• Best Meatloaf Recipe
• Smothered Steak

*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!

Comments

1. Can I use broiled liver in this recipe? It’s the only liver available. Reply Hi Debby, you can try to use it but it will be fully cooked already and my recipe is for raw liver so the results won’t be quite the same.

This recipe is wonderful! I did add a little, that someone else might like. I put tony sachrie’s in with the egg mix and then in with the flour coating.

1. Yum! Thanks for sharing!

I APOLOGIZE, MY CAP BUTTON IN LOCKED. i MADE THIS RECIPE FOR MYU BROTHER IN LAW. i DO NOT LIKE LIVER BUT WHEN MY MOM MADE IT, I DEVOURED IT WITH MASHED POTATOES 7 MEATLOAF SHE MADE FOR THE REST OF THE FAMILY. mY BIL LOVED IT! i FOLLOWED THE INSTRUCTIONS. HE SAYS TO TELL YOUT HAT IF YOU WEREN’T ALREADY MARRIED, HE’D ASK FOR YOUR HAND.LOL THANK YOU FOR THE RECIPE AS I LOVE ALL YOUR FOOD. JUST WISH “YOU” COULD MAKE IT INSTEAD OF ME…I’LL GLADLY DO THE DISHES…I HATE THAT PART!

1. You’re too sweet, Marion!

absolutely best liver recipe ever! I loved it

Great! I grew up in Texas, with cousins in Louisiana and Mississippi. My mom did a calf liver, onion meal. The one thing you have I’d never do; cut the liver up. Should be done as whole pieces.

1. Thanks for the feedback, Mike!

Liver and Onions Recipe

Print Recipe

This liver and onions recipe is simple to make and tastes amazing. You can use beef or chicken liver. Served with a pan gravy it’s a classic.

• Author: Maya Collins
• Prep Time: 15 mins
• Cook Time: 40 mins
• Total Time: 55 mins
• Yield: 4, 4 servings 1x
• Method: Main Course
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 1/2 lbs beef or chicken livers
• 2 tbsp baking soda
• 2 tbsp white vinegar
• 1 large egg (slightly beaten)
• 2 tsp hot sauce
• 1 tsp worcestershire sauce
• Salt and pepper
• 1/2 cup all purpose flour
• 1 tsp kosher salt
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper
• 1/2 cup vegetable or canola oil
• 2 large onions (sliced)
• 1 ½ cup chicken broth or stock

Instructions

1. Drain the livers. Cut the liver into bite sized pieces, trimming any extra fat off, if needed, and add to a large bowl. Sprinkle the livers with the baking soda.
2. Next mix vinegar into 2 cups of very hot water and pour over the liver. Stir together and then let sit for about 5 minutes.
3. While the liver sits, whisk together egg, hot sauce and worcestershire to a medium sized bowl.
4. Also add flour, salt, garlic powder and cayenne to a medium sized bowl and whisk together.
5. Drain the water then rinse the liver well with cold water then dry with paper towels.
6. Lightly season liver pieces with salt and pepper on both sides. Dip the liver pieces in egg mixture then into the flour then set aside on a wire rack.
7. Add oil to a pan and heat to medium heat. Brown liver on both sides then remove and drain oil.
8. Next add in onions and brown then remove. Add liver back to the pan with onions and stir in chicken broth. Cover and simmer for about 15-25 minutes or until the livers are totally tender (check with a fork) and gravy has thickened then serve over rice or grits.

Nutrition

• Calories: 577 kcal
• Sugar: 3 g
• Sodium: 63168 mg
• Fat: 35 g
• Saturated Fat: 7 g
• Carbohydrates: 25 g
• Fiber: 1 g
• Protein: 39 g
• Cholesterol: 510 mg