Beef Liver with Onions (Print Version)

Tender beef liver soaked in milk, pan-seared and combined with buttery caramelized Vidalia onions for a flavorful dish.

# What You'll Need:

→ Liver Preparation

01 - 450 grams sliced beef liver
02 - 240 milliliters whole milk

→ Onions

03 - 2 medium Vidalia onions, thinly sliced

→ Coating and Seasoning

04 - 120 grams all-purpose flour
05 - 1 teaspoon coarse salt
06 - 0.5 teaspoon freshly ground black pepper

→ Cooking Fats

07 - 60 grams unsalted butter, divided

# Steps to Follow:

01 - Arrange all ingredients and equipment for efficient workflow. Slice onions, measure flour, salt, and pepper, and have the liver ready for soaking.
02 - Rinse liver slices under cold water and pat dry. Place in a shallow dish and cover fully with whole milk. Soak for at least 15 minutes to mellow the flavor and tenderize the liver.
03 - Heat half the butter in a large skillet over medium heat. Add sliced onions, stirring occasionally. Cook slowly for 15 minutes until soft, translucent, and golden brown. Remove and set aside to prevent overcooking.
04 - Drain liver from milk and pat dry. Combine flour, salt, and pepper on a large plate. Dredge each liver slice evenly in the flour mixture, shaking off excess to ensure a light, crisp coating.
05 - Heat remaining butter in the skillet over medium-high heat until sizzling. Arrange liver slices in a single layer without overlap. Cook undisturbed for 3-4 minutes until a golden crust forms on one side. Flip carefully and cook an additional 2-3 minutes, leaving centers slightly pink for tenderness.
06 - Return caramelized onions to the skillet over the liver slices. Reduce heat to medium and cook together for 1-2 minutes to blend flavors and warm evenly. Avoid overcooking the liver to maintain tenderness.
07 - Plate liver slices and spoon buttery caramelized onions on top. Serve immediately while hot, ideally paired with creamy mashed potatoes or crusty bread to soak up the pan juices.

# Additional Notes:

01 - Soaking liver in milk reduces bitterness and results in a silky, tender texture. Cooking onions slowly enhances their natural sweetness, which balances the richness of beef liver.
02 - Maintain a slightly pink center in the liver slices to prevent toughness and ensure optimal tenderness.

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