Beef Liver and Onions
Baked beef liver and onions is a simple, high-protein dinner made with beef liver and sweet sautéed onions, finished in the oven until just cooked through.
Ingredients
- 1 pound beef liver or calf’s liver
- ½ cup milk
- 4 large eggs
- 3 cups sliced yellow onions about 3 medium onions
- 1 teaspoon sugar
- 3 tablespoons butter divided
- 1 tablespoon olive oil
- Kosher salt and black pepper
- Fresh parsley chopped, for garnish
Instructions
- Place the liver in a shallow dish and cover with milk. Let sit for 20–30 minutes. Drain and pat dry with paper towels.
- While the liver soaks, hard-boil the eggs. Peel and set aside.
- Heat 1 tablespoon butter with the olive oil in a large skillet over medium heat. Add the onions with a pinch of salt, pepper, and sugar. Cook for 10–15 minutes until soft and lightly browned. Set aside.
- Preheat the oven to 375°F. Lightly coat a baking dish or sheet pan with olive oil, or line with parchment paper.
- Season the liver with salt and pepper.
- Arrange the liver in a single layer. Top with the cooked onions and dot with the remaining butter.
- Bake for 15–20 minutes, just until cooked through.
- Serve hot with sliced eggs and a sprinkle of fresh parsley.
Notes
Storage and Reheating: Store leftover beef liver and onions in an airtight container in the refrigerator for up to 3 days. Keep the onions with the liver so it stays moist.
To reheat, warm gently in a skillet over medium-low heat with a little butter or oil. This prevents it from drying out.
If you plan to freeze it, wrap tightly and freeze for up to 2 months. The texture may change slightly once thawed. For best results, sauté fresh onions, then add the thawed, sliced liver to the skillet at the end just to heat through.
Nutrition
Calories: 381.4kcalCarbohydrates: 17.5gProtein: 30.4gTotal Fat: 20.8gSaturated Fat: 8.9gCholesterol: 499.6mgSodium: 275.9mgPotassium: 611.7mgFiber: 2gSugar: 6.8g
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