Description
This Caramelized Onion Beef Liver recipe offers a rich and flavorful way to enjoy nutrient-dense beef liver, enhanced by sweet, slow-cooked onions and aromatic thyme. The liver is tenderized by soaking in milk to reduce bitterness, then pan-seared to perfect doneness. Caramelized onions add a deep, sweet contrast, making it a comforting and satisfying meal perfect for a hearty dinner.
Ingredients
Scale
Beef Liver
- 1 pound beef liver, sliced ½ inch thick
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup all-purpose flour (optional, for dredging)
Caramelized Onions
- 2 to 3 large yellow onions, sliced into rings
- 3 tablespoons butter (divided)
- 2 tablespoons olive oil (divided)
- 1 teaspoon salt (for onions)
Additional Ingredients
- 2 cloves garlic, finely minced
- 1 teaspoon fresh thyme leaves
- â…“ cup beef broth (optional, for deglazing)
Instructions
- Soak and Prep Liver: Soak the sliced beef liver in milk or lemon water for 30 to 60 minutes to remove its natural bitterness. After soaking, pat the liver dry thoroughly with paper towels to ensure even searing.
- Caramelize Onions: In a large skillet over medium-low heat, melt 2 tablespoons of butter and 1 tablespoon of olive oil. Add the sliced onions along with a pinch of salt. Cook slowly for 25 to 30 minutes, stirring occasionally, until the onions are deeply caramelized and richly golden. Remove the onions from the pan and set aside.
- Season and Dredge Liver: Season the liver slices evenly with salt and black pepper. If desired, lightly dredge each slice in all-purpose flour, shaking off any excess flour to prevent clumping during cooking.
- Sear the Liver: In the same skillet, heat the remaining 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat. Add the liver slices and sear them for 2 to 3 minutes per side until they are nicely browned on the outside but still tender and slightly pink inside. Avoid overcrowding the pan to ensure proper searing.
- Deglaze and Combine: Pour in the beef broth to deglaze the skillet, scraping up all the flavorful browned bits from the bottom of the pan. Return the caramelized onions and liver to the skillet, stirring gently to combine. Cook together for an additional 2 to 3 minutes to heat through and meld the flavors.
- Garnish and Serve: Sprinkle fresh thyme leaves over the top for a fragrant herbal finish. Serve the caramelized onion beef liver hot alongside mashed potatoes, rice, or crusty bread to enjoy a complete and hearty meal.
Notes
- Soaking liver in milk or lemon water significantly reduces its strong flavor and bitterness.
- Caramelizing onions slowly enhances their natural sweetness and adds depth to the dish.
- Dredging the liver in flour before searing helps create a light crust and slightly thickens the sauce when deglazed.
- Do not overcook the liver; it should remain tender and slightly pink inside to avoid toughness.
- Beef broth used for deglazing adds richness and helps lift all the flavors from the pan.
- Fresh thyme as a garnish adds a subtle aromatic herbal note that complements the beef and onions.
