Serve immediately for the best tenderness.

Leftovers can be stored in an airtight container in the fridge for up to 1 day. Reheat gently to avoid toughening the liver.

Variations

Garlic and Herbs: Add minced garlic, thyme, or rosemary to the onions for extra flavor.

Balsamic Glaze: Drizzle caramelized onions with a little balsamic vinegar for a tangy twist.

Spicy Version: Add a pinch of cayenne pepper or smoked paprika to the flour for a subtle kick.

FAQ

Q: Can I freeze cooked liver?
It’s not recommended, as freezing can alter the texture and make liver tough.

Q: How do I avoid bitterness?
Soaking the liver in milk for at least 30 minutes helps remove bitterness and improve tenderness.

Q: Can I use chicken liver instead?
Yes, cooking time will be shorter—about 1–2 minutes per side—since chicken liver cooks faster.