Liver and Onions Recipe

Rediscover the classic charm of this Liver and Onions Recipe with this hearty and flavorful dish. Tender beef or chicken livers, caramelized onions, and a rich gravy come together in a soul-satisfying union that’s perfect to warm you up on a chilly day.

While not everyone is a fan of its distinct taste and texture, those who love liver and onions often have a deep appreciation for its rich flavors, history, and the memories it evokes. If you’re a fan of chicken livers, try these crispy air fryer chicken livers.

Why you’ll love these beef livers and onions

• Rich in Nutrients: Liver is a powerhouse of essential nutrients like iron, vitamin A, vitamin B12, and folic acid, making it one of the most nutrient-dense foods available.
• Comfort Food Status: For many, the dish evokes memories of home-cooked meals, family gatherings, and a sense of nostalgia. It’s comfort food at its best.
• Affordability: Historically, liver has been more affordable than other cuts of meat, making it a staple in many households.

Ingredients to make liver and onions

• Beef or Chicken Livers: Livers provide a unique texture and a rich, iron-forward flavor. Depending on the choice between beef or chicken, you’ll get a slightly different flavor and nutritional profile.
• Baking Soda: Used to treat the livers, it helps in reducing the strong metallic taste often associated with them. It can also tenderize the meat and make it smoother in texture.
• White Vinegar: The acidic nature of vinegar aids in balancing flavors and can tenderize meat.
• Egg: Acts as a binding agent when coating the liver. It helps the flour adhere to the meat, which aids in forming a crispy crust when fried.
• Hot Sauce: Adds a spicy kick to the dish, elevating the flavor profile and balancing the richness of the liver.
• Worcestershire Sauce: This sauce lends a tangy, umami depth to the dish. It complements the strong flavor of the liver.
• Salt and Pepper: They’re essential for making any dish well-rounded in taste.
• All-Purpose Flour: Used to coat the livers before frying. It forms a crispy exterior when fried, providing a delightful contrast to the soft texture of the liver.
• Kosher Salt: Has a coarser grain than regular table salt, which can help in seasoning the flour mix more evenly and provides a slight crunch.
• Garlic Powder: Adds a savory garlic taste, complementing the flavors of liver and onions.
• Cayenne Pepper: Adds a bit of heat to the dish, which can cut through the richness of the liver and create a flavor balance.
• Vegetable or Canola Oil: Used for frying the liver. Both these oils have a high smoke point, making them ideal for frying. They’re also neutral in flavor, so they don’t overshadow the dish’s flavors.
• Onions: Their sweetness when caramelized complements the strong flavor of liver. Onions also add texture and a rustic feel to the dish.
• Chicken Broth or Stock: Adds moisture and creates a gravy-like broth when simmered with the liver and onions.

How to make liver and onions

• 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 in 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 15-20 minutes until the livers are tender and gravy has thickened then serve over rice or grits.

Tips for making the best chicken liver and onions recipe

• Choose fresh chicken livers for the best flavor and tenderness.
• Make sure to rinse and pat dry the livers thoroughly to avoid any residual baking soda taste.
• For an even and perfect sear, make sure the livers are not crowded in the pan.
• Keep a watchful eye on the onions to ensure they brown and caramelize but do not burn. Check out these tips for sauteeing onions.

Popular substitutions & additions

• Swap chicken livers for beef livers if desired.
• Use red onions for a slightly sweeter touch.
• Introduce herbs like rosemary or thyme for added flavor.
• Add bell peppers, carrots, or celery for a pop of color and taste.

What to serve with chicken livers and onions

• Fluffy mashed potatoes or cauliflower grits will soak up the gravy beautifully.
• Steamed veggies like green beans or broccoli add freshness and balance.
• Warm dinner rolls or crusty bread for that delightful contrast in texture.
• A light, zesty salad serves as a palate cleanser, offsetting the richness of the dish.

How to store & reheat liver and onions

Place the cooled dish in an airtight container and store it in the refrigerator.

How long will Liver and Onions last in the fridge?
Up to 3-4 days when stored correctly.

Can I freeze Liver and Onions?
Once thoroughly cooled, transfer to a freezer-safe container or bag. Eat within 3 months to enjoy its peak flavor.

Frequently asked questions

1. Can I use a different type of vinegar? 

Yes, apple cider vinegar or red wine vinegar can be used, but it may slightly alter the dish’s taste.

2. How do I know when the livers are cooked through? 

Livers change to a brown color and firm up when cooked. However, a slight pinkness in the center is okay and ensures tenderness.

3. Can I omit the hot sauce? 

Absolutely! Adjust the seasoning to your taste preferences.

More comforting and nostalgic recipes

• Smothered Pork Chops
• Mississippi Pot Roast
• Chicken Fried Steak
• Smothered Steak