Liver and Onions

This Liver and Onions recipe is one that has been around for centuries. Some say it was created by the ancient Greeks, while others claim it originated in medieval England. Regardless of its origins, this dish remains a favorite among diners all over the world.

Liver and onions have been around forever. There are likely just as many people that love the meal as there are that do not like it. In my opinion, it is a matter of how the liver and onions are cooked. This recipe will give you a meal that many are going to love and actually enjoy. The recipe is easy to follow and will make liver and onions a favorite again. Plus, it’s a great way to get your kids to eat their veggies.

If you’ve been searching for the best liver and onions recipe, this is the one that wins over skeptics and satisfies purists. Tender seared beef liver, sweet onions cooked until soft and golden, and a rich pan gravy — it’s comfort food with old-school charm. This method keeps the liver juicy and flavorful (no dry, chalky bites here), making it a simple liver and onions meal you can pull off any night of the week. The step photos below make it an easy liver and onions for beginners pick, and we’ve added smart swaps if you’re after a lighter, healthy liver and onions version. Whether you grew up with it or are just exploring homemade liver and onions ideas, this skillet classic comes together fast, tastes nostalgic, and feeds the whole crew — truly a family friendly liver and onions dinner. From busy weeknights to cozy Sunday suppers, you’ll love how this quick liver and onions recipe turns simple ingredients into something satisfying.

Ingredient Notes & Substitutions

Beef liver: Choose slices ~1/2-inch thick for even cooking. Calf’s liver is milder; chicken livers cook faster and are softer. If the flavor seems strong, a brief milk soak (30–60 minutes) mellows it.
Onions: Yellow or sweet onions bring natural sweetness. Slice into rings so they soften and lightly caramelize, balancing the liver’s richness.

Flour: A thin dusting helps with browning and thickens the gravy. Use all-purpose or a 1:1 gluten-free blend to keep this a healthy liver and onions version. Skipping flour yields a thinner pan sauce but still works.

Seasonings: Garlic powder, onion powder, salt, and pepper keep it classic. Optional: a pinch of paprika, dried thyme, or a splash of Worcestershire for savory depth.

Olive oil (& butter): Olive oil is great for searing; adding a little butter or ghee at the end enriches the onions and gravy.

Beef broth: Deglazes the pan into a savory gravy. Low-sodium broth gives you control. Add a teaspoon of Dijon or a dash of balsamic to brighten, if you like.

How to Make It (Step Insights)

Tips for Success

Sear hot and fast; finish gently in the sauce to keep slices tender.
Don’t crowd the pan — work in batches for better browning.
Onions need time to soften; lower heat beats burning every time.
Use low-sodium broth and season at the end to avoid oversalting.
Prefer milder flavor? Briefly soak the liver in milk, then pat completely dry.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop over medium-low heat with a splash of broth to loosen the sauce, or microwave in short bursts until warmed through. Avoid high heat to keep the liver from overcooking as it reheats.
Pat the liver very dry so it sears instead of steaming. Season both sides generously and dust with flour — this creates a delicate crust and helps the gravy later. Use a large, hot skillet (medium-high) with enough oil so the liver browns quickly; overcooking makes it tough. Sear just to color on both sides, then move the pieces to a warm plate to rest.

Give the onions the spotlight next: reduce the heat to medium and sauté until soft and lightly golden. Their sweetness is the flavor backbone, so don’t rush this step. Deglaze with beef broth, scraping up all the browned bits, then return the liver and simmer gently to finish — this melds flavors without drying the meat. Taste and adjust seasoning and salt before serving.

Serving Suggestions

Serve with creamy mashed potatoes, buttered egg noodles, or steamed rice to soak up the gravy. Round out the plate with roasted green beans, glazed carrots, or a crisp salad. A slice of crusty bread is perfect for swiping the pan sauce.