Description
This Caramelized Onion Beef Liver recipe offers a flavorful and tender way to enjoy beef liver, enhanced by sweet, slow-cooked onions and a savory pan sauce. The liver is soaked to reduce bitterness, then seared to perfection and paired with deeply caramelized onions for a rich, comforting dish perfect for a hearty meal.
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 Others
- 2 cloves garlic, finely minced
- 1 teaspoon fresh thyme leaves
- ½ teaspoon black pepper
- ¼ cup all-purpose flour (optional, for dredging)
- â…“ cup beef broth (optional, for deglazing)
Instructions
- Soak the Liver: Soak the beef liver slices in milk or lemon water for 30 to 60 minutes to reduce bitterness. After soaking, pat the liver 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 and a pinch of salt. Cook the onions for 25 to 30 minutes, stirring occasionally, until they become deeply caramelized and golden brown. Once done, remove the onions from the pan and set aside.
- Prepare the Liver: Season the liver slices on both sides with salt and black pepper. If using, lightly dredge each slice in all-purpose flour and shake off any excess for a thin coating.
- Sear the 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 and sear them for 2 to 3 minutes per side until they develop a nice brown crust but remain tender inside. Avoid overcrowding to ensure even cooking.
- Deglaze and Combine: Deglaze the skillet by pouring in the beef broth, scraping the bottom of the pan to lift up all the flavorful browned bits. Return the caramelized onions and liver to the skillet. Stir gently and let everything cook together for an additional 2 to 3 minutes to heat through and blend flavors.
- Finish and Serve: Sprinkle the fresh thyme leaves over the dish for garnish. Serve hot accompanied by mashed potatoes, rice, or crusty bread for a satisfying meal.
Notes
- Soaking the liver in milk or lemon water is key to removing bitterness and improving flavor.
- Caramelizing onions slowly over medium-low heat brings out their natural sweetness.
- Dredging liver in flour is optional but helps to create a nice crust when searing.
- Avoid overcooking the liver to keep it tender; it should be browned on the outside but still slightly pink inside.
- Use beef broth for deglazing to add depth and richness to the sauce.
