Liver and Onions

4.92 from 12 votes

This liver and onions recipe is simple to make and tastes amazing. You can use beef or chicken liver. Served with a pan gravy it's a classic.

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: American

Servings: servings

Calories: 577kcal

Author: Jocelyn Delk Adams

Equipment

large skillet

Ingredients

1 1/2 lbs beef or chicken livers
2 tbsp baking soda
2 tbsp white vinegar
1 large egg slightly beaten
2 tsp hot sauce
1 tsp worcestershire sauce
Salt and pepper
1/2 cup all purpose flour
1 tsp kosher salt
1 tsp garlic powder
1/2 tsp cayenne pepper
1/2 cup vegetable or canola oil
2 large onions sliced
1 ½ cup chicken broth or stock

Instructions

Drain the livers. Cut the liver into bite sized pieces, trimming any extra fat off, if needed, and add to a large bowl. Sprinkle the livers with the baking soda.
Next mix vinegar into 2 cups of very hot water and pour over the liver. Stir together and then let sit for about 5 minutes.
While the liver sits, whisk together egg, hot sauce and worcestershire to a medium sized bowl.
Also add flour, salt, garlic powder and cayenne to a medium sized bowl and whisk together.
Drain the water then rinse the liver well with cold water then dry with paper towels.
Lightly season liver pieces with salt and pepper on both sides. Dip the liver pieces in egg mixture then into the flour then set aside on a wire rack.
Add oil to a pan and heat to medium heat. Brown liver on both sides then remove and drain oil.
Next add in onions and brown then remove. Add liver back to the pan with onions and stir in chicken broth. Cover and simmer for about 15-25 minutes or until the livers are totally tender (check with a fork) and gravy has thickened then serve over rice or grits.

Notes

How to store & reheat liver and onions recipe

Got leftovers? No problem! Just transfer any remaining liver and onions into an airtight container and pop it in the fridge. This step is crucial for keeping your dish fresh and flavorful.

When you're ready for round two, the best way to reheat liver and onions is on the stovetop. Add a splash of chicken broth or water to keep it moist, and gently heat it over low to medium heat until it's warmed through. Avoid using high heat, as it could make the liver tough.

How long will liver and onions recipe last in the fridge?

Liver and onions should keep well in the fridge for up to 3–4 days. After that, the liver may start to lose its texture, and the flavors could diminish, so it's best to enjoy it within that time frame.

Can I freeze liver and onions with gravy?

You sure can! To freeze, place your cooked liver and onions recipe in an airtight container or a freezer-safe bag, pushing out as much air as possible. It should keep for up to 2–3 months. When you're ready to enjoy it again, it's best to thaw it in the fridge overnight before reheating.

Nutrition