Description
This old fashioned liver and onions recipe offers a comforting and deeply satisfying meal with tender liver and sweet caramelized onions, making it a beloved classic that’s easy to prepare on busy weeknights.
Ingredients
- 600 grams beef liver, thinly sliced (about 0.5 cm / 1/4 inch thick)
- 60 grams all-purpose flour
- 5 grams fine sea salt
- 2 grams freshly ground black pepper
- 45 ml vegetable oil, divided
- 4 large yellow onions, thinly sliced
- 250 ml vegetable broth
- 120 ml balsamic vinegar
- 2 whole star anise pods
- 10 grams fresh ginger, grated
- 15 grams fresh chives, finely chopped
Instructions
- Prepare the Liver: Pat the beef liver slices thoroughly dry with paper towels. In a shallow dish, combine the flour, salt, and pepper. Dredge each liver slice, ensuring an even coating, then shake off any excess flour. Set aside on a clean plate.
- Sauté the Onions: Heat 15 ml (1 tablespoon) of vegetable oil in a large, heavy-bottomed skillet or cast-iron pan over medium-low heat. Add the thinly sliced yellow onions and cook, stirring occasionally, for 20-25 minutes, or until deeply golden brown, softened, and caramelized. Remove onions and set aside.
- Prepare the Glaze: While onions caramelize, make the star anise balsamic glaze. In a small saucepan, combine vegetable broth, balsamic vinegar, star anise, and grated ginger. Bring to a gentle simmer over medium heat, then reduce to low. Cook, uncovered, for 10-15 minutes until the liquid reduces by half and achieves a thick, syrupy consistency. Remove star anise pods and keep warm.
- Cook the Liver: Increase heat of the same skillet to medium-high. Add the remaining 30 ml (2 tablespoons) of vegetable oil. Once the oil is shimmering, carefully place dredged liver slices into the hot pan in a single layer, working in batches to avoid overcrowding. Cook for 2-3 minutes per side until nicely browned and just cooked through.
- Combine and Serve: Return the caramelized onions to the skillet with the cooked liver slices. Gently toss to combine and warm the onions through. Divide the liver and onions among warm individual plates.
- Garnish and Enjoy: Generously drizzle each portion with the warm, glossy Star Anise Balsamic Glaze. Finish by sprinkling vibrant, finely chopped fresh chives over each serving. Serve immediately.
Notes
To avoid tough liver, cook quickly on medium-high heat until just done, aiming for a slight pinkness inside. Soaking liver in milk for 30 minutes prior can also help tenderize it. If onions brown too quickly, reduce heat and add a splash of water or broth. Serve with steamed green vegetables for a balanced meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx 280g)
- Calories: 450 calories
- Sugar: 15 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 300 mg