Fried liver with onions — yes or no? Drop your vote

Classic pan-fried liver with smothered onions is packed with flavor, naturally low-carb, and incredibly easy to make.

Classic Southern Pan-Fried Liver & Onions

Ingredients

 * 1 lb beef or calf liver, sliced

 * 1 large yellow onion, sliced into rings

 * 2 cups milk or buttermilk (for soaking)

 * 2 tbsp butter or bacon fat

 * 1 tbsp olive oil

 * 1/2 tsp garlic powder

 * Salt and fresh cracked black pepper to taste

Instructions

 * Soak the Liver: Place liver slices in a shallow dish, cover with milk or buttermilk, and let sit in the fridge for 30 minutes to remove bitter/metallic tones. Pat thoroughly dry with paper towels and season both sides with garlic powder, salt, and pepper.

 * Caramelize the Onions: Heat 1 tbsp of butter and 1 tbsp olive oil in a skillet over medium heat. Add the sliced onions and cook, stirring occasionally, for 10-12 minutes until soft and golden brown. Transfer onions to a warm plate.

 * Sear the Liver: Melt the remaining 1 tbsp of butter in the same skillet over medium-high heat. Add liver slices in a single layer (do not overcrowd). Cook for 2 to 3 minutes per side until browned on the outside and slightly pink in the center. Avoid overcooking to keep it tender.

 * Combine and Serve: Top the liver slices with the caramelized onions in the pan for 1 minute to let the flavors meld together, then serve warm.

Do you prefer using beef, calf, or chicken liver for your cooking?