Beef Liver and Onions—a classic, nutrient-packed dish that’s both keto-friendly and delicious! If you’re a fan of liver or want to give it a try, this simple preparation brings out the rich flavors of the beef liver while pairing it with caramelized onions for extra sweetness.
Beef Liver and Onions Recipe
Ingredients:
1 lb beef liver (sliced into thin pieces, about 1/4-inch thick)
2 large onions (sliced thin)
2 tablespoons butter (or ghee)
1 tablespoon olive oil (or avocado oil)
2 cloves garlic (minced)
1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
1/2 teaspoon smoked paprika (optional, for flavor)
Salt and pepper to taste
1/4 cup beef broth (optional, for extra flavor and moisture)
Fresh parsley (for garnish, optional)
Instructions:
Prep the Liver:
If your liver slices have a membrane or connective tissue, remove it carefully with a sharp knife. Pat the liver slices dry with paper towels to remove any moisture, which helps in searing.
Soak the Liver (Optional):
If you’re sensitive to the strong flavor of liver, you can soak the slices in milk or buttermilk for 30 minutes to 2 hours. This helps mellow the flavor. After soaking, drain and pat the liver dry.
Caramelize the Onions:
Heat 1 tablespoon of butter and 1 tablespoon of oil in a large skillet over medium heat. Add the sliced onions and a pinch of salt. Cook the onions slowly, stirring occasionally, for about 15-20 minutes, until they are soft, golden, and caramelized. Set them aside.
Cook the Liver:
In the same skillet, add another tablespoon of butter (or ghee) over medium-high heat. Once the butter is melted and hot, add the beef liver slices in a single layer. Do not overcrowd the pan—cook in batches if needed.
Sear the liver for about 2-3 minutes on each side, or until it forms a nice brown crust. You want the liver to be cooked through but still tender and slightly pink in the center (do not overcook, as liver can become tough and dry).
Add Garlic and Seasoning:
Once the liver is cooked, add the minced garlic to the skillet and sauté for 30 seconds until fragrant. Sprinkle with thyme, smoked paprika (if using), salt, and pepper to taste.
Add the Broth (Optional):
If you’d like to add extra flavor and moisture, pour in the beef broth and allow it to simmer for 1-2 minutes, scraping up any browned bits from the bottom of the pan.
Combine and Serve:
Return the caramelized onions to the skillet and gently stir to combine with the liver and garlic. Cook for an additional minute to heat everything through.
Garnish with fresh parsley if desired.
Enjoy!