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liver & onions
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Liver & Onions

At Chez Trips, we believe in celebrating rich, hearty flavors, and this Savory Skillet Liver & Onions does just that! The tender, perfectly cooked liver is paired with caramelized onions, garlic, and a deep, tangy sauce made with Worcestershire and white wine vinegar. A soak in milk ensures a milder, smoother taste, making this dish both comforting and packed with bold, umami goodness. Whether you’re a longtime liver lover or trying it for the first time, this recipe brings out the best in this nutrient-dense ingredient. Serve it up with mashed potatoes, rice, or crusty bread to soak up every drop of that delicious sauce. Trust us, it will be BEAUTIFUL!

Ingredients

  • 1 lb at least of Liver
  • 1 or more large Onions
  • 1 cup of Milk sub nut or soy milk
  • 3-5 cloves of roughly chopped Garlic to taste
  • 2 tsp of Salt to taste
  • 2 tsp of Black pepper to taste
  • 2 tbsp of Worcestershire sauce
  • 2 tbsp of White Wine Vinegar
  • 2 tbsp of Olive oil
  • 1 cup of Beef broth or broth of any kind

Instructions

  • In a large bowl, soak the liver in the milk while you chop the onion(s) and garlic.
  • Pat the liver dry with paper towels, then cut into bite-sized pieces. In a clean bowl, mix one tbsp of the olive oil with the cut liver.
  • In a lightly oiled skillet, over medium-high heat, spread the pieces of liver, cooking each side for 2-3 minutes, until brown, then remove.
  • In the same skillet, reduce the heat to medium, and add the remaining olive oil and the onions. Move the onions around frequently, cleaning all the liver flavor from the skillet.
  • Once the onions have softened and have a nice brownish color, add the garlic, cooking for about 1 minute more.
  • Add the Worcestershire sauce, white wine vinegar, salt, pepper, and broth. Then increase the heat to medium-high for a few minutes to let some of the liquid evaporate.
  • Reduce the heat back to medium, then add the liver, drippings, and all back to the skillet. Mix well, then simmer for another 3-5 minutes until most of the liquid has evaporated and the sauce is a bit thicker.
  • ENJOY!

Video

Notes

Substitute the whole milk for a nut or soy milk.