The EASIEST Liver with Onion Recipe You Will EVER Try! A Venetian Chef taught me.

calf's liver

🥗Healthier: chicken liver

💰Cheaper: pork liver

Chicken liver is leaner and more widely available.

white wine

🥗Healthier: white grape juice

💰Cheaper: cooking wine

Cooking wine is less expensive and adds acidity without alcohol.

Peel and thinly slice the onions.

Rinse the liver under cool running water.

Pat the liver dry thoroughly with paper towels before cutting it into pieces.

In a large non-stick pan, melt the butter over low heat.

Add the olive oil and sliced onions, sautéing for approximately 5 minutes until the onions become soft and translucent.

Increase the heat to high and add the pieces of liver in a single layer.

Fry the liver for 2-3 minutes, stirring constantly to ensure even browning on all sides until it develops a rich brown crust.

Once the liver is browned, add the vinegar to the pan and stir immediately to deglaze, releasing any browned bits stuck to the bottom.

Cook for a few seconds, allowing the vinegar to evaporate completely.

Remove the pan from the heat and add a pinch of salt and freshly ground black pepper to taste, stirring to combine the seasonings.

Garnish the finished dish with freshly chopped parsley.

Serve the liver and onions immediately while hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens