Liver and Onions (with Pan Gravy)

This liver and onions recipe is rich, savory, and smothered in a simple pan sauce that takes it far beyond the basic.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

I grew up eating liver and onions at my grandmother's table. She made it regularly, partly because she loved it and partly because she knew it was packed with nutrition.

As a kid, I wasn't exactly rushing to the table for it. But now I make it for my own family from time to time, and I've added my own touch: a simple pan sauce made with beef broth and apple cider vinegar.

If you love hearty, old-fashioned comfort food, you might also enjoy my Smothered Chicken or my Classic Pot Roast for more of that same cozy, satisfying energy.

A Quick Look at The Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

• Liver (beef or calf, 1 lb) - Either works here, but they cook differently. Calf liver is more delicate with a milder flavor, while beef liver is bolder and more intense. If using calf liver, keep a close eye on the simmer time.
• Yellow onion - Sliced thin so it softens and sweetens quickly in the butter. One large onion is just right for 1 pound of liver.
• All-purpose flour - Used to dredge the liver before frying. It creates a light crust and helps thicken the pan sauce.
• Salt and black pepper - Mixed directly into the flour for even seasoning on every piece. Feel free to add more if you want, like seasoned salt, garlic powder, etc.
• Beef broth - The base of the pan sauce. You could also use chicken broth if that's what you have on hand.
• Apple cider vinegar - Just a tablespoon, but it brightens the whole dish and cuts through the richness of the liver.
• Unsalted butter - Used to cook the onions low and slow. It adds flavor and keeps the onions from burning.
• Olive oil - Used to fry the liver at a higher heat. The combination of butter (for the onions) and oil (for the liver) gives you the best results from both. You could use any neutral high-heat oil here, like canola or avocado.

How to Make Liver and Onions

Below is a printable recipe card with the instructions. Here you will find the step-by-step photos of each step.

Step 1: Rinse the liver under cold water and pat it completely dry with paper towels. If the pieces are very large, cut them into more manageable sizes. Slice your onion into thin rings or half-moons, set aside.

In a shallow dish, stir together the flour, salt, and black pepper. Dredge each piece of liver in the seasoned flour, coating both sides and shaking off any excess.

Step 2: In a large skillet over medium heat, melt the butter. Add the sliced onion and cook, stirring occasionally, until softened and lightly golden, about 8-10 minutes. Transfer the onions to a plate and set aside, leaving as much of the butter and browned bits in the pan as possible.

Step 3: Add the olive oil to the same skillet and raise the heat to medium-high. Once the oil is hot and shimmering, add the floured liver in a single layer. Work in batches if needed to avoid crowding the pan. Fry until browned on the outside and still slightly pink in the center, about 2-3 minutes per side depending on thickness. Remove the liver and set it aside on a plate.

Step 4: Reduce the heat to medium. Pour in the beef broth and use a wooden spoon to scrape up all the browned bits from the bottom of the pan.

Step 5: Return the cooked onions and liver to the skillet. Stir gently to coat everything in the sauce. Reduce the heat to medium-low, cover, and cook for 15-20 minutes. If you are using calf liver, start checking for doneness around the 10-12 minute mark. The liver should be tender but still holding together. Add apple cider vinegar and stir it into the broth. Turn off the heat.

Step 6: Serve hot with plenty of that pan sauce spooned over the top.

Serving Suggestions

Liver and onions are a natural match for starchy, comforting sides that soak up the sauce. My Creamy Garlic Mashed Potatoes are a top choice, or keep it simple with Microwave Mashed Potatoes on a weeknight.

White rice works just as well if that's what you have. For greens on the side, try my Southern Collard Greens or Southern Green Beans.

Make Ahead and Storage

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The liver will continue to absorb the sauce as it sits, which actually deepens the flavor.

Reheating: Reheat gently over medium-low heat on the stovetop, adding a splash of beef broth if the sauce has thickened too much. Avoid high heat, which can make the liver tough.

Freezing: Liver and onions can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Tanya's Top Tips

• Pat the liver very dry before dredging. Moisture is the enemy of a good sear. If the liver is wet, it will steam instead of browning.
• Some people choose to soak the liver in milk before cooking to mellow out the flavor. I skip this step because I actually like the taste of liver. If you are more sensitive to that strong, mineral flavor, a 30-minute soak in milk can take the edge off. Or use calf liver for a more mellow flavor.
• Watch the simmer time closely, especially with calf liver. It is more delicate than beef liver and will fall apart if you cook it too long. Start checking at 10-12 minutes.

Frequently Asked Questions

Related Recipes

I hope you love this liver and onions recipe as much as we do. If you are looking for more hearty, satisfying dinners, try these out:

• Smothered Chicken - Tender chicken smothered in a rich, savory onion gravy.
• Smothered Turkey Wings - Fall-off-the-bone turkey wings in a deeply seasoned sauce.
• Classic Pot Roast - A slow cooker pot roast that is pure comfort food.
• Braised Beef Shanks - Rich, fall-off-the-bone beef shanks in a flavorful braise.
• Onion Gravy - A simple, savory onion gravy that goes great over just about everything.

Tanya Harris

Liver and Onions Recipe

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This liver and onions recipe is smothered in a savory pan sauce made with beef broth and apple cider vinegar. Tender, pan-fried liver with caramelized onions, all finished in one skillet.

Print Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: entree

Cuisine: American

Calories: 311

Ingredients

  

1x2x3x?

• 1 lb liver beef or calf
• 1 large yellow onion sliced
• ¼ cup all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 ¼ cup beef broth
• 1 tablespoon apple cider vinegar
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil

Instructions

 

1. Rinse the liver under cold water and pat dry with paper towels. If slices are large, cut into more manageable pieces. In a shallow dish, combine the flour, salt, and black pepper. Dredge the liver in the seasoned flour, coating both sides and shaking off any excess. Slice the onion into thin rings or half-moons.
2. In a large skillet over medium heat, melt the butter. Add the sliced onion and cook, stirring occasionally, until softened and lightly golden, about 8-10 minutes. Transfer onions to a plate, leaving the butter and browned bits in the pan.
3. Add the olive oil to the same skillet and increase the heat to medium-high. When the oil is hot and shimmering, add the floured liver in a single layer (work in batches if needed). Fry until browned on the outside and still slightly pink in the center, about 2-3 minutes per side. Remove the liver and set aside.
4. Reduce heat to medium. Pour in the beef broth. Use a wooden spoon to scrape up all the browned bits from the bottom of the pan.
5. Return the onions and liver to the skillet. Stir gently to coat everything in the sauce. Reduce heat to medium-low, cover, and cook for 15-20 minutes. If using calf liver, begin checking for doneness at 10-12 minutes. The liver should be tender and holding together, not falling apart.
6. Stir in the apple cider vinegar. Serve hot with the pan sauce spooned over the top. Great with mashed potatoes, rice, or your favorite side.

Nutrition

Calories: 311kcalCarbohydrates: 13gProtein: 25gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 327mgSodium: 941mgPotassium: 452mgFiber: 1gSugar: 1gVitamin A: 19339IUVitamin C: 4mgCalcium: 21mgIron: 6mg

Notes

• Calf liver is more delicate than beef liver and will fall apart with too much simmer time. Start checking at 10-12 minutes and pull it when it is tender but still holding its shape.
• Pat the liver very dry before dredging for the best sear.
• store leftovers in an airtight container in the refrigerator for up to 3 days.

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