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Marissa Bolden

Southern Style Liver & Onions

Southern-style liver and onions is one of those deeply rooted comfort dishes that tells a story with every bite. Rich, savory beef liver is soaked, seasoned, and seared until tender, then finished in a silky onion gravy that leans bold, peppery, and unapologetically Southern. This is old-school cooking with intention.Simple ingredients, handled with care, and cooked low and steady for maximum flavor.
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Servings: 3
Ingredients Method

Ingredients
  

  • For the Liver and Onions:
  • 3 large yellow onions sliced
  • 3 pieces beef liver
  • 1 cup whole milk
  • ½ cup cooking oil
  • 1 cup all-purpose flour
  • 2 cups vegetable stock
  • 1 bay leaf
  • Seasoning Blend Mix together:
  • 1 tablespoon cayenne pepper
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 2 teaspoons sea salt
  • 2 teaspoons onion powder
  • For the Gravy:
  • 2 teaspoons cayenne pepper
  • 2 teaspoons seasoning salt

Method
 

  1. Prepare the Liver:
  2. In a glass or plastic bowl, place the beef liver.
  3. Pour milk over the liver and allow it to soak for 30 minutes to 1 hour. This step helps tenderize the liver and mellow its flavor.
  4. Remove the liver from the milk and pat it completely dry with paper towels.
  5. Season and Dredge:
  6. Generously season both sides of the dried liver with the prepared Seasoning Blend.
  7. Add the remaining Seasoning Blend to the 1 cup of flour and mix thoroughly to create the seasoned dredge.
  8. Sauté the Onions:
  9. Heat a cast-iron skillet over medium-high heat and add the cooking oil.
  10. Add the sliced onions and fry until they are golden brown and fragrant, approximately 6 minutes.
  11. Remove the onions from the pan and set them aside. Sprinkle the cooked onions lightly with a pinch of sea salt.
  12. Sear the Liver:
  13. Dredge each piece of seasoned liver in the seasoned flour, ensuring both sides are fully coated.
  14. Working in batches (to avoid overcrowding the pan), sear the liver for 3–4 minutes per side until a golden crust forms.
  15. Remove the seared liver and set it aside. Repeat the process until all pieces are cooked.
  16. Make the Gravy:
  17. Reduce the heat to low. Carefully drain off approximately half of the oil from the skillet.
  18. Add a scoop of the seasoned flour (the remaining dredge) to the pan. Whisk it into the hot oil, scraping up all the browned bits (fond) from the bottom of the pan to create a roux.
  19. Add the bay leaf and slowly pour in the vegetable stock, whisking continuously until the gravy is slightly thickened and smooth.
  20. Season the gravy with the 2 teaspoons of cayenne pepper and 2 teaspoons of seasoning salt, adjusting to your taste preference.
  21. Simmer and Finish:
  22. Return the seared liver to the gravy in the pan.
  23. Reduce the heat to a gentle simmer. Cover the skillet and cook for about 12 minutes, gently shaking the pan occasionally to prevent sticking.
  24. Just before serving, stir the reserved, sautéed onions back into the pan. Serve immediately.