Introduction
Liver and onions has been a cornerstone of traditional home cooking across Europe and America for generations, particularly during times when families emphasized using every part of the animal. This humble yet nutritious dish gained popularity in the mid-20th century when organ meats were highly valued for their exceptional nutritional content. Today, it's experiencing a renaissance among health-conscious diners and keto enthusiasts who appreciate its perfect macronutrient ratio and impressive mineral content. The key to this version lies in the slow caramelization of the onions, a technique that brings out their natural sweetness without adding carbs, making it an ideal keto-friendly comfort food.
Ingredients
• 1 pound fresh beef liver, sliced into 1/4-inch thick pieces
• 2 large yellow onions, thinly sliced
• 4 tablespoons unsalted butter, divided
• 2 tablespoons extra virgin olive oil
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/4 cup heavy cream (optional, for sauce)
• 2 tablespoons fresh parsley, chopped (for garnish)
Step 1:
Pat liver slices dry with paper towels and season both sides with salt, pepper, and garlic powder.
Step 2:
Heat large cast iron skillet over medium heat. Add 2 tablespoons butter and olive oil. Add sliced onions and cook for 20-25 minutes, stirring occasionally, until deeply caramelized and golden brown. Remove to a plate.
Step 3:
Increase heat to medium-high. Add remaining 2 tablespoons butter to the same skillet.
Step 4:
Once butter is hot, add liver slices in a single layer (work in batches if needed). Sear for 2-3 minutes per side for medium-rare, or until desired doneness.
Step 5:
Optional: Remove liver to a plate, add heavy cream to the pan, and stir for 1-2 minutes to create a quick pan sauce.
Step 6:
Return caramelized onions to the pan to reheat. Serve liver topped with onions, optional cream sauce, and garnish with fresh parsley.
Q: How can I tell when the liver is properly cooked?
A: The liver should be slightly pink inside, firm but not hard to the touch. Overcooking will make it tough and grainy.
Q: How can I reduce the strong liver taste?
A: Soak the liver in milk for 1 hour before cooking, and ensure you don't overcook it.
Q: Can I freeze this dish?
A: While possible, freezing is not recommended as it can affect the texture of both the liver and onions. Best enjoyed fresh.
• Choose fresh, bright-colored liver without any strong odors.
• Calves liver can be substituted for beef liver for a milder flavor.
• Soak liver in milk for 1 hour before cooking to reduce stronger flavors (optional).
• Organic, grass-fed liver provides better nutritional value.
• Contains common allergens: dairy if using butter and cream.
• Suitable for keto, low-carb, and gluten-free diets.
• Store-bought caramelized onions can be used as a time-saving alternative.
Serve immediately while hot, with caramelized onions on top and optional cream sauce. Garnish with fresh parsley.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Best eaten fresh as liver can become tough when reheated.
Begin caramelizing onions first as they take the longest. While onions cook, prepare and season the liver.
- Don't overcook the liver as it can become tough - aim for slightly pink inside
- Ensure pan is very hot before adding liver for proper searing
- Let liver come to room temperature before cooking for even cooking
Try adding sautéed mushrooms alongside the onions, or deglaze the pan with red wine instead of cream for a different sauce profile.
Pair with a bold red wine like Cabernet Sauvignon or a dry white wine. Serve alongside steamed vegetables or cauliflower mash for a complete keto meal.
Available year-round, but particularly warming and satisfying in fall and winter months
Contains dairy (butter, optional cream). No gluten, eggs, nuts, soy, or shellfish.
