Pan-Fried Liver with Caramelized Onions

A classic comfort dish that’s flavorful, rich in iron, and surprisingly quick to prepare!

Ingredients:

500 g (1 lb) beef or calf liver, sliced (about 1 cm thick)

2 large yellow onions, thinly sliced

3 tablespoons oil (vegetable, olive, or butter for more richness)

1/2 cup milk (for soaking the liver – optional but recommended)

Salt and black pepper to taste

1/2 teaspoon garlic powder (optional)

1/2 teaspoon smoked paprika (optional)

1 tablespoon balsamic vinegar or Worcestershire sauce (optional – for flavor depth)

Instructions:

Step 1: Prep the Liver
Begin by cleaning the liver. If there are any membranes or tough parts, remove them carefully. For a milder flavor and more tender texture, soak the slices of liver in a bowl of milk for 30 minutes to 1 hour. This helps draw out bitterness and keeps the meat soft. After soaking, drain and pat the liver slices dry with paper towels.

Step 2: Cook the Onions

Heat 1 tablespoon of oil or butter in a large skillet over medium heat.
Add the sliced onions and sauté slowly for 10–12 minutes, stirring often, until they become golden brown and caramelized.

You can sprinkle a pinch of salt to draw out moisture and enhance flavor.
Once done, remove the onions from the skillet and set them aside.

Step 3: Cook the Liver

In the same pan, add the remaining 2 tablespoons of oil and increase heat to medium-high.
Season the liver slices on both sides with salt, pepper, garlic powder, and paprika (if using).

Place the liver slices into the hot pan in a single layer (you may need to do this in batches).
Fry for 2–3 minutes per side — just until browned on the outside and slightly pink inside. Be careful not to overcook, as liver becomes tough and dry quickly.

If using, splash a bit of balsamic vinegar or Worcestershire sauce into the pan for extra flavor and moisture.

Step 4: Combine and Serve
Return the caramelized onions to the skillet and stir to coat them in the pan juices with the liver.

Cook everything together for another 1 minute, just to warm through.
Serve hot with mashed potatoes, rice, or crusty bread on the side.

Tips:

For best texture, avoid overcooking the liver. It should remain tender and slightly pink inside.

You can substitute beef liver with chicken or pork liver if preferred, adjusting the cook time accordingly.

Fresh herbs like parsley or thyme make a great garnish.

Nutrition (per serving):

Calories: ~320

Protein: 28g

Carbs: 6g

Fat: 20g

Iron: Very high (great for energy and red blood cell production)