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Liver is one of the most nutritionally dense foods on the planet. However, it’s taste and texture can sometimes be polarizing, and people love it or hate it. Try these two liver and onion recipes and discover a recipe that’s just right for you.

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Beef Liver. Do you love it or hate it? Most people have a strong opinion one way or another. That’s why this blog post has TWO liver and onions recipes. Both versions of the recipe are very easy to make. The first is an old fashioned liver and onions recipe with a handful of pantry ingredients, and the second features breaded liver.

Liver & Onions (Classic)

This is the classic way to make Liver and Onions without flour


  • 1 medium onion cut into rings
  • 2 Tbsp butter
  • 1 lb sliced beef liver
  • 2 tsp water
  • 2 tsp lemon juice
  • 1 tsp Worcestershire sauce
  • Dash of salt and pepper


  • Rinse liver in water. If needed, remove the thin membrane on the outside of the liver (Note: Clover Meadows Beef liver is cut and trimmed by our butcher, so the membrane should pull off easily by placing a finger under the membrane and pulling up, away from the liver)
  • Place liver in a bowl and pour milk to cover the liver. Let it soak for 1-2 hours so that the liver isn’t bitter.
  • Remove from milk. Thinly slice liver into 1/2-3/4″ thick slices. 
  • Slice onion into rings. Set aside.
  • Melt butter in a large skillet
  • Cook onions in butter until soft, and then remove onions from butter
  • Add liver to skillet, and sprinkle salt and pepper. Cook over medium heat for 3 minutes, turn.
  • Add onions back to skillet with liver. Cook until liver is slightly pink in center, approximately 3 minutes.
  • Remove liver and onions from skillet
  • If desired, mix water, lemon juice and Worcestershire sauce. Heat liquid sauce and pour over the liver and onions

By uvu44

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