First published January 17, 2024. Last updated for editorial improvements April 15, 2025.
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Tender calf liver and sweet caramelized onions simmer in rich brown gravy for a hearty, old-fashioned dinner that tastes just like Grandma used to make. I grew up with this on the table at least once a month—usually served with mashed potatoes and green beans straight from the garden. Soaking the liver in buttermilk helps mellow out the strong flavor, it's one of those secrets that no one tells you about! If you’re already a liver lover—or just liver-curious—this classic Southern comfort food is worth the try.
🧾 Ingredients
🔪 Instructions
Liver and onions
- Lay the rinsed liver slices in a shallow dish and soak them in buttermilk.
- Saute onions in a large skillet on medium heat until soft. Remove from skillet with a slotted spoon and set aside.
- Dredge the liver in the black pepper, seasoning salt, and all-purpose flour mixture.
- Fry the flour-coated liver pieces on medium-high heat until golden brown.
How to make the gravy
- Melt butter in the bottom of the pan and whisk in the all-purpose flour over medium-low heat.
- Add the beef stock and onion powder.
- Whisk until the gravy thickens.
- Add the cooked liver and onions back into the gravy. Stir together until heated through.
📖 Recipe
Southern Liver and Onions
Print Pin Recipe Save Recipe Rate RecipeIngredients
Liver
- ¼ cup bacon grease, or vegetable oil
- 2 cups onions, thinly sliced
- 3 cups of buttermilk
- 1 ½ pound calves liver, make sure it is sliced thin
- ½ cup flour
- 1 teaspoon seasoned salt
- ¼ teaspoon black pepper
Gravy
- ¼ cup butter
- ¼ cup flour
- ½ teaspoon onion powder, more to taste
- 2 ½ cups beef broth
- salt and pepper to taste
Instructions
Liver
- Rinse calves liver in cold water.
- Add to a dish and cover it all the way with the buttermilk.
- Cover with plastic wrap.
- Refrigerate overnight - or at least 3 hours.
- Add the bacon grease to the pan and heat until hot.
- Saute onions until soft and golden brown, then remove from the pan.
- Mix together flour, salt, and pepper.
- Drain the beef liver and pat dry with paper towel.
- Dredge through the flour mixture until all sides are covered.
- Shake off extra flour.
- Add a little oil to the bacon grease if needed.
- Add the flour covered liver to the skillet a batch at a time, do not crowd.
- Cook until the bottom is golden brown.
- Flip and cook until internal temperature reaches 160F.
- Move to a plate and keep warm.
Gravy
- Melt butter in the hot pan.
- Whisk in flour and cook over medium low heat for 2 minutes.
- Whisk in beef broth and onion powder.
- Whisk until the gravy thickens.
- Add the liver back into the gravy.
- Top with the onions and serve hot.
Notes
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- Make sure the liver is sliced super thin, about ¼ inch thick. Thinner liver slices are generally more tasty.
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- Add more butter or oil if your pan is drying out.
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- Don’t overcrowd the skillet.
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- Use a food thermometer to check doneness—the internal temperature should be 160 degrees F.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
📖 Variations
- Although calves' liver makes the best liver and onions, you can also use beef liver, chicken liver, or pork liver. Just make sure it's thinly sliced!
- Copycat Popeye's Seasoning Salt and Copycat Tony Chachere's Creole Seasoning add a savory Southern kick in place of the seasoned salt.
- Sweet Vidalia onions are best here, but yellow onions will work as well.
- Amp up the heat with chili powder or cayenne pepper.
- You can swap the bacon grease with butter, vegetable oil, or canola oil.
- Feel free to add garlic powder or minced garlic to the onions if you like an extra garlicky flavor.
💭 Things to know
Expert Tip: Pour enough milk over the beef liver to cover them completely. Soaking the liver in buttermilk for several hours softens both the flavor and the texture of the meat, so don’t skip this step!
- Saute the sliced onions until they turn golden brown and soft. The sweetness of caramelized onions is part of what makes this dish so tasty!
- Use a slotted spoon to remove the sauteed onions from the skillet before frying the liver strips. This allows excess bacon grease to drip off the onions and back into the skillet.
- Make sure the liver is sliced super thin, about ¼ inch thick. Thinner liver slices are generally more tasty.
- After removing the liver from the buttermilk, pat it dry with a paper towel before coating it in the flour mixture. Otherwise, it'll get gummy.
- Dredge each piece of liver with just enough flour to coat all the sides evenly. Shake excess flour off before frying.
- The best way to cook liver and onions is in a cast iron skillet. Non-stick pans don’t produce the same golden brown, crispy crust.
- You need enough oil to fry the liver without burning it, so add more butter or oil if your pan is drying out.
- You’ll need to work in batches so you don’t overcrowd the skillet. This ensures each piece gets cooked properly!
- The liver cooks fast and quickly becomes tough and chalky if you’re not careful! Use a food thermometer to check doneness—the internal temperature should be 160 degrees F.
👩🍳 FAQs
Calf or veal liver is your best bet. It’s super tender with a mild flavor. However, some people prefer the richer taste of beef liver or the smaller size/softer flavor of pork or chicken liver.
Most food experts recommend not eating raw or rare liver—it's not quite the same as your favorite steak. However, be sure not to overcook it, or it can taste tough. Aim for 160 degrees F.
🍽️ Serve with...
Liver and onions pairs perfectly with Southern Green Beans, which are cooked low and slow to soak up every bit of smoky, tangy flavor!
Craving rich ‘n creamy mashed potatoes on the side? My Copycat Bob Evans Mashed Potatoes recipe has almost zero prep time and tastes so much better than the pre-packaged potatoes from the grocery store!
Can y’all think of a more traditional Southern dessert than pecan pie? My old-fashioned Southern Pecan Pie is the classic sweet treat everyone loves, loaded with crunchy pecans and that addictive caramel filling.
Liver and onions is one of those dishes that people are on one side of the fence or the other. Like anything, it's best to try and decide for yourself.
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- Garlic Butter Steak Tips are seared to perfection and then covered in mouthwatering garlic butter—so simple, yet so delicious!
- Simmering for hours in a creamy mushroom gravy, Crockpot Salisbury Steak is a hearty, budget-friendly meal that’s always a family favorite!
LindY G Sherrod says
I hate beef liver, but for some reason I loved the gravy. maybe the onions? Hope your day was wonderful. Hugggg
LindY G