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Liver and Onions Recipe

By Snejana Andreeva

on Apr 10, 2023, Updated Sep 26, 2025

Key Takeaways
Why You’ll Love This Liver and Onions Recipe
Ingredients
Nonna’s Tip ⏲️
Variations and Substitutions for This Liver and Onions Recipe
Similar Recipes
Similar Recipes
Best Served With
Common Questions
Liver and Onions Recipe Recipe

Key Takeaways

This Liver and Onions Recipe is a comforting, budget-friendly, and nutritious dish that showcases the rich flavor of liver.
You can choose any type of liver, such as chicken, beef, or veal, with chicken being the mildest flavor.
For best results, don’t overcook the liver; a little pink in the center enhances the taste.
Serve the dish with sides like mashed potatoes or crusty bread to soak up the delicious sauce.

Why You’ll Love This Liver and Onions Recipe

If you’re new to enjoying organ meats, trust me when I say my Liver and Onions Recipe will win you over! Follow my recipe step by step and you’ll get a perfect dish every time 👌. This meal is warm and comforting , rich and meaty and so satisfying. It’s a great new protein to add to your rotation as it’s not only delicious but nutritious and budget-friendly as well. You can also add in different veggies, such as mushrooms 🍄, to mix up out the flavors, but here I’m giving you the classic base recipe to master and enjoy.

Ingredients

🐔 Liver: You can use any kind of animal liver here: chicken, beef, veal, etc. Chicken is the mildest in flavor. If possible, opt for organic and free-range (if chicken) grass-fed (if cow).

🧂 Salt and Pepper: The iconic duo that does it all. Season with your heart!

🥑 Avocado Oil: I like a neutral oil with a high smoke point. Olive oil or butter work ok too.

🧅 Yellow Onion: When cooked down, yellow onions bring a mellow sweetness that is perfect alongside gamey liver.

🍷 White Wine: The tiniest bit of wine helps deglaze the pan. Broth is a fine substitute.

🥛 Heavy Cream: Liver and onions becomes iconic when smothered in cream sauce. Cream softens the intense flavors of liver and onions and adds a lovely silky mouthfeel.

🌿 Fresh Chives: One of my favorite herbs to use as a garnish, fresh chives have a very subtle onion flavor.

Nonna’s Tip ⏲️

If you’re making beef/calf liver, don’t overcook it. This tip will turn you from a hater to a lover . You want a bit of pink for beef/calf liver.

Variations and Substitutions for This Liver and Onions Recipe

Chicken liver has the mildest taste of most livers, so it’s a good choice for organ meat “beginners.” It’s the type found in most pâté and spreads served at restaurants or prepared at home. It has more fat, folate, and iron than beef liver.
Beef/calf liver contains vitamin B12, vitamin B6, vitamin A, zinc, and phosphorus. Many people find that it doesn’t quite taste as appealing as chicken liver. You can find it at some farmers’ markets, but if possible it’s best to purchase calf liver since this reduces the chance that you’ll consume hormones and antibiotics given to cows.
You certainly do not have to use cream 🥛 in this Liver and Onions Recipe if you prefer to keep the dish lighter. You could use your favorite non-dairy substitution or omit it entirely.

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Best Served With

Serve sautéed liver with a starchy side such as mashed potatoes 🥔 or rice .
Serve liver and onions with crusty bread 🥖 to soak up the sauce, like my No Knead Peasant Bread .

Common Questions

Chicken liver has the mildest taste of most livers, so it’s a good choice for organ meat “beginners.” It’s the type found in most pates and spreads served at restaurants or prepared at home. It has more fat, folate, and iron than beef liver.

Soaking the liver in cold water, milk, or buttermilk for 15 minutes to 3 hours helps reduce the gamey flavor.

The cream adds richness and a smooth texture to the dish, but you can omit it if you prefer a lighter dish. You can also substitute with a dairy-free alternative if needed.

The secret to delicious liver and onions is to not overcook the liver. If using beef/calf liver, just cook until just a bit pink inside. If using chicken livers, just cook until a meat thermometer inserted reads 165F (74C).

Most grocery stores sell liver that already has the membrane removed. Cut whole beef liver into smaller, manageable pieces for eating. The smaller the pieces, the more crisp edges you get to enjoy.

This dish is best enjoyed hot and fresh. However, leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in the microwave or in a pan over low heat until completely heated through.

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Video

Equipment

▢ Measuring Cups + Spoons
▢ Liquid Measuring Cup
▢ Nakiri Knife
▢ Cutting Board
▢ Frying Pan

Ingredients

▢ 500 grams chicken, beef, or veal liver , about 1 pound
▢ salt and pepper , to taste
▢ 3 tablespoons avocado oil
▢ 1 large yellow onion , thinly sliced
▢ 1 tablespoon white wine , or chicken or beef broth (optional)
▢ ⅓ cup heavy cream
▢ fresh chives for garnish (optional)

Instructions

▢ If you are using chicken liver, you don’t need to cut it as it’s smaller to begin with. If you use beef/calf liver, cut it into equal, bite-sized pieces.
▢ First, pat the liver dry with paper towels. If you want to reduce the gamey liver taste, you can soak the livers in cold water, milk, or buttermilk for 15 minutes to 3 hours; then rinse and pat dry.
▢ Add the liver to a bowl, season with salt and pepper and add 1 tablespoon of the avocado oil. Massage or mix with a spoon.
▢ Add the remaining 2 tablespoons oil to a pan . Heat the oil on medium-heat and once it shimmers, add the liver, making sure they are spaced apart so they don’t steam. The liver should sizzle as it cooks.
▢ Cook for about 2 minutes on each side for beef liver and 3 minutes on each side for chicken liver. Liver cooks incredibly fast and it’s better not to overcook it for best results, as it will be way more tender and palatable.
▢ Add in the onions and cook for another 1 to 2 minutes, or until they have softened. Add the wine or broth, if using, and let cook for 30 seconds. Add the cream and stir for another minute. Transfer the liver and onions to a plate and garnish with chives, if using.

Nonna’s Notes

Doneness : You’ll want to cook the chicken liver for about 3 minutes on each side or until the internal temperature reaches 165F (74C) for chicken liver. If you’re making beef/calf liver, don’t overcook it . This tip will turn you from a hater to a lover. You want a bit of pink for beef/calf liver.
Flavor Additions: Although not traditional, you can also add some thinly sliced fresh garlic along with the onions, as well as fresh thyme leaves.
Gluten-Free: This is a gluten-free version of Liver and Onions. A lot of people dredge their liver in a bit of all-purpose flour before cooking, but I don’t find this step necessary.

My Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.