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- 1
Caramelize the onions
Thinly slice all the onions. Heat a big, wide skillet over medium-low and melt 3 tablespoons of the butter with 3 tablespoons of the oil. Dump in the onions and 1/2 teaspoon of the salt. Cook them low and slow, stirring every few minutes, for 25 to 30 minutes, until they're deep golden and sweet. Don't rush it — if they start to stick, drop the heat. Scoop them into a bowl and cover to keep warm.
- 2
Dredge the liver
While the onions go, pat the liver slices bone dry with paper towels — wet liver won't brown. Stir the flour together with 2 teaspoons salt, the black pepper, and the garlic powder in a shallow dish. Dredge each slice light and shake off the extra.
- 3
Fry the liver
Turn the heat up to medium-high and add a little more of the oil and butter if the pan looks dry. Lay the liver in a single layer — don't crowd it or it'll steam and turn tough. Cook 1 1/2 to 2 minutes a side, just until the pink is gone and the surface is lightly browned. It should still give when you press it. Pull it to a plate and tent loosely with foil.
- 4
Build the pan gravy
Lower the heat to medium. If the pan looks dry, drop in a knob of the remaining butter. Sprinkle in 2 tablespoons of the leftover dredging flour and whisk it into the drippings for 30 to 60 seconds until it goes golden. Slowly whisk in the beef broth — warm it first if you can — scraping up every browned bit off the bottom. Add the Worcestershire and a good crack of pepper. Simmer 2 to 3 minutes until it's glossy and coats the back of a spoon.
- 5
Bring it together
Slide the onions back into the pan and spoon the gravy over them. Nestle the liver in just long enough to warm through, about 30 seconds — any longer and you've cooked it twice. Serve it right away over mashed potatoes.
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Old-School Liver and Onions with Pan Gravy
Created by: DinerStyleDave
Ingredients
- 3 lb beef liver
- 5 yellow onion
- 1 1/2 cup all-purpose flour
- 6 tbsp neutral oil
- 5 tbsp butter
- 2 1/2 tsp salt
- 1 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 2 cup beef broth
- 1/2 tsp Worcestershire sauce
Instructions
- Caramelize the onionsThinly slice all the onions. Heat a big, wide skillet over medium-low and melt 3 tablespoons of the butter with 3 tablespoons of the oil. Dump in the onions and 1/2 teaspoon of the salt. Cook them low and slow, stirring every few minutes, for 25 to 30 minutes, until they're deep golden and sweet. Don't rush it — if they start to stick, drop the heat. Scoop them into a bowl and cover to keep warm.
- Dredge the liverWhile the onions go, pat the liver slices bone dry with paper towels — wet liver won't brown. Stir the flour together with 2 teaspoons salt, the black pepper, and the garlic powder in a shallow dish. Dredge each slice light and shake off the extra.
- Fry the liverTurn the heat up to medium-high and add a little more of the oil and butter if the pan looks dry. Lay the liver in a single layer — don't crowd it or it'll steam and turn tough. Cook 1 1/2 to 2 minutes a side, just until the pink is gone and the surface is lightly browned. It should still give when you press it. Pull it to a plate and tent loosely with foil.
- Build the pan gravyLower the heat to medium. If the pan looks dry, drop in a knob of the remaining butter. Sprinkle in 2 tablespoons of the leftover dredging flour and whisk it into the drippings for 30 to 60 seconds until it goes golden. Slowly whisk in the beef broth — warm it first if you can — scraping up every browned bit off the bottom. Add the Worcestershire and a good crack of pepper. Simmer 2 to 3 minutes until it's glossy and coats the back of a spoon.
- Bring it togetherSlide the onions back into the pan and spoon the gravy over them. Nestle the liver in just long enough to warm through, about 30 seconds — any longer and you've cooked it twice. Serve it right away over mashed potatoes.