🥩 Classic Liver and Onions with White Wine Reduction
A traditional dish elevated with caramelized onions, fresh sage, and a rich white wine sauce.
📋 Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1/4 cup |
| Salt | 1/2 teaspoon |
| Black pepper | 1/8 teaspoon |
| Beef liver | 1 lb |
| Butter | 1/4 to 1/2 cup |
| Oil (vegetable or olive) | As needed |
| Onions, thinly sliced | 2 cups |
| Fresh sage, minced | 1–2 tablespoons |
| Beef stock | 1/2 cup |
| Dry white wine | 1/4 cup |
| Fresh Italian parsley | 1 tablespoon, minced |
🔪 Instructions:
Prepare the Liver:
In a bag or shallow dish, combine flour, salt, and pepper.
Slice the beef liver into 1/2-inch wide strips.
Dredge the liver pieces in the seasoned flour until well coated. Shake off excess.
Cook the Onions:
Heat 2 tablespoons of butter with a splash of oil in a large skillet over medium heat.
Add the thinly sliced onions and sauté, stirring occasionally, until soft, golden, and slightly caramelized (about 10–15 minutes).
Remove onions from the skillet and set aside.
Sear the Liver:
In the same skillet, add more butter and a bit of oil if needed.
Place the liver strips in the pan and sear for about 2–3 minutes per side, or until browned on the outside and slightly pink in the center.
Do not overcook — liver becomes tough quickly.
Combine and Flavor:
Return the onions to the skillet with the liver.
Add the minced sage and stir to combine.
Make the Wine Reduction:
Pour in the beef stock and dry white wine.
Scrape the bottom of the skillet to deglaze and bring to a simmer.
Reduce the sauce over medium heat for about 3–5 minutes, or until it thickens slightly.
Serve:
Spoon the liver and onions onto plates.
Pour the pan sauce over the top.
Garnish with freshly minced parsley.
🍽️ Serving Suggestions:
Best served immediately with mashed potatoes, polenta, or crusty bread.
A crisp green salad or lightly steamed green beans make excellent sides.