Classic Southern Liver and Onions

Ingredients

• 1 lbbeef or calf's liver, sliced 1/2-inch thick, membrane removed
• 1 cupwhole milk, for soaking
• 1/2 cupall-purpose flour
• 1 tspsalt
• 1/2 tspblack pepper
• 4 slicesbacon, chopped (optional)
• 3 tbspbutter, divided
• 2 largeonions, thinly sliced
• 1 tbspall-purpose flour, for gravy (optional)
• 1/2 cupbeef broth, for gravy (optional)

Nutrition / serving

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Method

1. 1

   Soak liver slices in milk 20-30 minutes to mellow the flavor; drain and pat dry.

   ⏱Start 20:00
2. 2

   If using bacon, cook it in a large skillet over medium heat until crisp; remove and set aside, leaving the drippings in the pan.

3. 3

   Add 1 tbsp butter to the drippings; cook sliced onions over medium-low heat, stirring occasionally, 15-20 minutes, until deeply caramelized. Remove onions and set aside.

   ⏱Start 15:00
4. 4

   Season flour with salt and pepper; dredge the liver slices in the seasoned flour.

5. 5

   Melt the remaining butter in the same skillet over medium-high heat; sear liver 2-3 minutes per side, until browned outside but still slightly pink inside — do not overcook or it turns tough and grainy.

   ⏱Start 2:00
6. 6

   Return the onions (and bacon) to the skillet to warm through. For a gravy, sprinkle in 1 tbsp flour, stir, then whisk in beef broth and simmer 2 minutes until thickened.

   ⏱Start 2:00
7. 7

   Serve the liver topped with onions and pan gravy.