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Judith Hurley's Health Tips

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Jim Coleman Recipes

My Favorite Liver and Onions


  • 2 pounds sliced calves-beef liver
  • 1 ½ cups buttermilk, or as needed
  • ¼ cup butter, divided
  • 1 tablespoon oil
  • 2 large onions (Spanish), sliced into rings
  • 2 cups all-purpose flour, or as needed
  • Kosher salt and freshly ground black pepper to taste


1. Rinse liver slices under cold water, and place in a medium bowl. Cover the liver by pouring enough buttermilk to cover (for those who say they won't like it; this takes the bitter taste of the liver out). Let soak up to an hour — I prefer two hours. Meanwhile prepare the onions.

2. Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft about 6 to 8 minutes. Remove onions, and melt remaining butter & oil in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain the buttermilk from liver, and coat slices in the flour mixture.

3. When the butter has melted, turn the heat up to medium-high, and when hot place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer in needed or to taste. DO NOT over-cook (this gives liver a bad name); when it's cooked at the "most done" it should retain some pinkness on the inside when you cut into the center.

©2008 WHYY