Description

This hearty Caramelized Onion Beef Liver recipe transforms nutrient-rich beef liver into a tender, flavorful dish perfect for a comforting meal. Slow-cooked sweet onions complement the tender liver slices, all brought together with a savory beef broth deglaze and fresh thyme garnish. Ideal for those looking to enjoy liver without bitterness, served best with mashed potatoes, rice, or crusty bread.

Ingredients

Scale

Beef Liver

1 pound beef liver, sliced ½ inch thick

Caramelized Onions

2 to 3 large yellow onions, sliced into rings
3 tablespoons butter (divided)
2 tablespoons olive oil (divided)
1 teaspoon salt (divided)

Seasonings and Extras

2 cloves garlic, finely minced
1 teaspoon fresh thyme leaves
½ teaspoon black pepper
¼ cup all-purpose flour (optional, for dredging)
⅓ cup beef broth (optional, for deglazing)

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Instructions

Soak the Liver: Soak the liver in milk or lemon water for 30 to 60 minutes to remove its bitterness. After soaking, pat the liver slices dry thoroughly with paper towels.
Caramelize the Onions: In a large skillet over medium-low heat, melt 2 tablespoons of butter and 1 tablespoon of olive oil. Add the sliced onions along with a pinch of salt. Cook slowly for 25 to 30 minutes, stirring occasionally, until the onions are deeply caramelized and golden brown. Remove the onions from the pan and set aside.
Prepare the Liver: Season each liver slice evenly with salt and black pepper. If you choose, dredge the slices in the all-purpose flour, shaking off any excess to ensure a light coating.
Sear the Liver: Heat the remaining butter and olive oil in the skillet over medium-high heat. Working in batches if necessary to avoid overcrowding, sear the liver slices for 2 to 3 minutes per side. The liver should be nicely browned on the outside yet tender and slightly pink inside.
Deglaze and Combine: Pour the beef broth into the skillet to deglaze, scraping up all the flavorful browned bits from the pan. Return the caramelized onions and liver to the skillet. Stir gently to combine, then cook together for an additional 2 to 3 minutes to heat through and meld the flavors.
Garnish and Serve: Sprinkle with fresh thyme leaves for brightness. Serve the caramelized onion beef liver hot alongside mashed potatoes, rice, or crusty bread for a complete and satisfying meal.

Notes

Soaking the liver in milk or lemon water reduces bitterness and improves flavor.
Caramelizing onions slowly is key to achieving their deep sweetness and rich flavor.
Dredging the liver in flour is optional but helps develop a nice crust and thickens the pan sauce slightly.
Depending on preference, cook liver until just tender inside to avoid toughness.
This dish pairs well with creamy mashed potatoes, steamed rice, or rustic bread to soak up the sauce.