Pan-Fried Liver with Caramelized Onions

Name: Pan-Fried Liver with Caramelized Onions
Prep time: 60 min
Total time: 60 min
Yield: 15 servings
Cuisine: Française
Ingredients: 300 g calf or beef liver, sliced; 1/2 cup whole milk; 1 large onion, sliced into rings; 2 tablespoons vegetable oil; Salt to taste; Black pepper to taste

By Marie Lefebvre · Updated October 25, 2026

A timeless comfort food classic: tender slices of liver paired with sweet, golden onions. The milk marinade is the key trick to removing any bitterness and keeping the liver perfectly soft. Simple, budget-friendly, and deeply satisfying.

Prep⏱️ 60 min

Servings👥 15 servings

Difficulty📊 Easy

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🛒 Ingredients

15 servings

300 g calf or beef liver, sliced
1/2 cup whole milk
1 large onion, sliced into rings
2 tablespoons vegetable oil
Salt to taste
Black pepper to taste

🛍️ Recommended tools

🥩Poêle fonteSee on Amazon →🌡️Thermomètre sondeSee on Amazon →🔪Couteau de chefSee on Amazon →

Amazon affiliate links

Directions

1
Trim the liver, removing any membranes, and cut into strips.
2
Place the strips in a bowl, pour the milk over them, add a pinch of salt, and refrigerate for 20 minutes.
3
Heat the oil in a skillet over high heat. Drain the liver and add it to the hot pan along with the onion rings.
4
Stir-fry continuously until the liver is cooked through and the onions are golden and soft. Season with pepper and serve immediately.

💡 Chef's Tip

Soaking the liver in milk draws out bitterness and odor, leaving it mild and tender. Avoid overcooking — the liver should be just cooked through for the best texture.