Liver and onions is a traditional dish that offers rich, savory flavors. This recipe is elevated with fresh sage, a tangy white wine sauce, and perfectly tender onions, making it a meal that’s both comforting and full of character. Whether you’re a seasoned liver fan or trying it for the first time, this dish will prove that liver can be a delicious experience!
Ingredients:
- ¼ cup flour
- 1 lb beef liver, cut into ½-inch pieces
- ¼-½ cup butter
- ½ tsp salt
- ⅛ tsp pepper
- Oil (for sautéing)
- 1-2 tbsp fresh minced sage
- 2 cups thinly sliced onions
- ½ cup beef stock
- 1 tbsp minced Italian parsley (for garnish)
- ¼ cup dry white wine
Instructions:
- Prepare the Coating for the Liver
In a plastic bag, combine the flour, salt, and pepper. Add the liver pieces and shake the bag until the liver is evenly coated with the flour mixture. This step helps mute the strong flavor of the liver and gives it a nice sear when cooked. - Sauté the Onions
In a large skillet, heat about 3 tablespoons of butter and a little bit of oil over medium-high heat. Add the sliced onions and sauté them until they’re tender and slightly caramelized. The onions should have a glossy sheen once they’re cooked. This should take about 5-7 minutes. Once done, transfer the onions to a dish and sprinkle them with a pinch of salt and pepper to season. - Cook the Liver
In the same skillet, heat about 4 tablespoons of butter and a dash of oil. Add the coated liver pieces and cook for about 5 minutes, turning the liver pieces occasionally until they begin to brown on the outside but remain tender inside. Be careful not to overcook the liver, as it can become tough. - Combine Liver and Onions
Once the liver is browned, add the cooked onions back into the skillet with the liver. Allow the flavors to meld together, cooking for an additional 2-3 minutes. - Make the Sauce
Remove the liver and onions from the skillet and set aside on a serving dish. To make the sauce, add the beef stock and white wine to the skillet. Use a wooden spoon to scrape up any browned bits from the bottom of the pan (this adds extra flavor to the sauce). Let the liquid simmer and reduce for about 5-7 minutes, until it thickens into a rich, flavorful sauce. - Finish and Serve
Pour the thickened sauce over the liver and onions. Garnish with fresh minced parsley for a pop of color and added freshness. Serve with mashed potatoes, rice, or crusty bread to enjoy with the savory sauce.
Tips for the Best Liver and Onions:
- How to Make Liver Less Pungent:
Many people are wary of liver because of its strong flavor. To reduce its pungency:- Wash the liver thoroughly to remove any blood or impurities. This will reduce any unpleasant metallic taste.
- Soak the liver in milk for about 30 minutes before cooking. This helps draw out some of the stronger flavors and makes the liver more tender.
- Ensure that you coat the liver well in the flour mixture, as this helps with flavor and texture.
- Cooking Tip:
Liver can become tough if overcooked. The key is to cook it quickly on medium-high heat until it’s browned on the outside but still pink inside. It’s best to keep the liver on the stove for only about 5 minutes or less, depending on thickness. - Wine Pairing:
This dish pairs beautifully with a crisp white wine such as Chardonnay or Sauvignon Blanc, which complements the richness of the liver and the acidity of the wine sauce.
Conclusion:
This Liver and Onions with Sage and White Wine Sauce is a comforting dish that combines the earthy richness of beef liver with the sweetness of caramelized onions and the aromatic freshness of sage. The addition of white wine and beef stock creates a silky sauce that ties the dish together. Whether you’re a lover of liver or new to this classic, this recipe is sure to win you over with its depth of flavor and satisfying richness. Enjoy it as a hearty dinner or a memorable family meal.
