Description

This Caramelized Onion Beef Liver recipe features tender, perfectly seared beef liver slices paired with sweet, deeply caramelized onions. The liver is soaked to reduce bitterness, lightly dredged in flour for a delicate crust, then seared and finished in a flavorful skillet deglazed with beef broth. Served with fresh thyme garnish, this dish balances robust, savory flavors with a classic home-cooked style perfect for hearty meals.

Ingredients

Scale

Beef Liver

1 pound beef liver, sliced ½ inch thick
1 teaspoon salt
½ teaspoon black pepper
¼ cup all-purpose flour (optional, for dredging)

Caramelized Onions

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

Additional Aromatics and Liquids

2 cloves garlic, finely minced
1 teaspoon fresh thyme leaves
⅓ cup beef broth (optional, for deglazing)

Soaking Liquid

Milk or lemon water (enough to soak the liver for 30–60 minutes)

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Instructions

Soak Liver: Soak the beef liver slices in milk or lemon water for 30 to 60 minutes to reduce the bitter flavor. After soaking, pat the liver dry thoroughly with paper towels to ensure proper searing.
Caramelize Onions: In a large skillet over medium-low heat, melt 2 tablespoons of butter with 1 tablespoon of olive oil. Add the sliced onions and a pinch of salt, then cook slowly for 25 to 30 minutes, stirring occasionally, until the onions are deeply golden and caramelized. Remove the onions from the skillet and set aside.
Prepare Liver: Season the liver slices evenly with salt and black pepper. If desired, lightly dredge each slice in all-purpose flour to promote browning and create a slight crust, shaking off any excess flour.
Sear Liver: In the same skillet, heat the remaining 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat. Add the liver slices in a single layer, avoiding overcrowding. Sear each side for 2 to 3 minutes until the liver is browned on the outside but still tender and slightly pink inside.
Deglaze Pan and Combine: Pour the beef broth into the skillet to deglaze, scraping up the browned bits stuck to the pan’s bottom for extra flavor. Return the caramelized onions and seared liver to the skillet. Stir gently and cook together for an additional 2 to 3 minutes to warm through and meld flavors.
Garnish and Serve: Sprinkle fresh thyme leaves over the dish as a garnish. Serve the caramelized onion beef liver hot alongside mashed potatoes, rice, or crusty bread for a satisfying meal.

Notes

Soaking liver in milk or lemon water helps mellow the strong flavor and improve texture.
Dredging in flour is optional but adds a nice crust and helps brown the liver evenly.
Do not overcrowd the pan when searing to ensure proper browning and cooking.
Use medium-low heat for caramelizing onions to develop deep sweetness without burning.
The deglazing step using beef broth lifts the fond from the pan to build a rich sauce.
Serve immediately for the best tenderness and flavor.