Liver and Onions

About

Liver and onions is a classic dish that either you love or hate. For those that love this dish, this recipe is no exception! Thankfully it is made Low Carb, Paleo, and Carnivore without the addition of wheat flour. The tender liver is sliced and sauteed in buttery onions, then cooked to your desired doneness. If you like the liver still pink on the inside, cut into a slice to check it.

What benefits are there to eating liver?

The liver has Vitamin B12, riboflavin, copper, folate, iron, and choline. It has more phosphorus than kale or beef and 53,000 IU of Vitamin A. It is like nature’s multivitamin! If you include the liver into your diet once a week, this could be very beneficial for overall health.

Where can I find the liver?

A great place to find the liver is at your local butcher shop or from a local ranch. If this is not an option for you, you can usually find frozen liver at major grocery stores.

Serving suggestions

Eat liver and onions with other Keto Carnivore dinner recipes like Keto Chimichurri Flank steak The dish itself will make for an excellent Christmas dinner side dish.

*Note* Please use 1 cup of milk for the liver which is not included in the ingredient list because it is poured off.

Ingredients

1 pound beef liver
1 teaspoon coarse kosher salt by morton
2 tablespoon ghee
2 small onion
¼ teaspoon coarse kosher salt by morton
1 tablespoon ghee
¼ teaspoon coarse kosher salt by morton

Instructions

Trim the onions’ ends and then make a small cut into each of the onion skins and remove the outer skin. Cut the onions into thin rings about ¼” thickness. Push the onion rings to remove them from each other into separate rounds.
Place the liver in a bowl with 1 cup of milk (not listed in the ingredients because it is poured off) and one teaspoon of kosher salt. Allow this to sit for 1-2 hours (or as long as you have time for). This will help remove the bitter taste from the liver. Strain the liver from the milk.
Heat a large saute pan over medium-high heat until hot. Add 2 tbsp ghee and heat until melted. Tilt the pan to distribute the fat. Add the onion rings and cook for 2-3 minutes or until the onions are softened and lightly browned. Remove the onions to a plate and set aside.
Add the remaining tablespoon of butter, allow it to melt, then tilt the pan to distribute the fat. Then add sliced liver and cook until starting to brown all over.
Once the liver is halfway cooked, add the onions back into the pan. Finish cooking the liver to your desired doneness.