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Absolute Best Liver and Onions Recipe

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This absolute best liver and onions recipe transforms liver skeptics into enthusiasts with its simple yet flavorful approach. Key steps include soaking the liver in milk to reduce bitterness, minimal stirring during cooking to retain tenderness, and careful cooking to avoid overcooking. The result is tender, flavorful liver paired perfectly with soft, sweet Vidalia onions.

Ingredients

Liver and Milk Soak

  • 2 pounds sliced beef liver
  • 1 ½ cups milk, or as needed

Cooking

  • ¼ cup butter, divided
  • 2 large Vidalia onions, sliced into rings
  • 2 cups all-purpose flour, or as needed
  • Salt and pepper to taste

Instructions

  1. Prepare the Liver: Gently rinse the liver slices under cold water and pat dry with paper towels. Place the liver in a shallow dish and pour enough milk over it to cover. Let it soak while preparing the onions, or longer if time permits. Soaking helps remove any bitterness for a milder taste.
  2. Sauté Onions: Melt 2 tablespoons of butter in a large skillet over medium heat. Add the sliced Vidalia onions and cook, stirring in butter, until they become tender and soft, approximately 3 to 5 minutes. Remove the onions from the skillet and set aside.
  3. Coat the Liver: On a plate, mix the flour with salt and pepper to taste. Drain the milk from the liver slices and dredge each slice thoroughly in the seasoned flour mixture.
  4. Cook Liver: Melt the remaining 2 tablespoons of butter in the same skillet and increase heat to medium-high. Fry the coated liver slices until they are lightly browned, about 3 to 4 minutes on each side. Avoid frequent turning to keep the liver tender.
  5. Combine and Finish: Return the cooked onions to the skillet with the liver, reduce heat to medium, and continue cooking briefly until the onions are heated through and the liver remains slightly pink inside, or cook longer according to your preference.
  6. Serve: Plate the liver and onions and enjoy immediately for best flavor and texture.

Notes

  • Soaking liver in milk is essential to remove bitterness and improve flavor.
  • Cook liver just until slightly pink inside to avoid toughness.
  • Use Vidalia onions or other sweet onions for the best taste experience.
  • Adjust salt and pepper to your liking in the flour mixture.

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