Sautéed Beef Liver with Onions and White Wine – A Classic Dish with Rich Flavor
An old-fashioned favorite reborn with a gourmet twist — tender beef liver, golden onions, and a splash of white wine for depth and elegance.
Beef liver is one of those timeless dishes that sparks deep nostalgia. Maybe it reminds you of Sunday dinners at grandma’s or that rustic diner down the road. But when prepared right — especially with sweet caramelized onions and a touch of dry white wine — this humble ingredient becomes downright elegant.
Packed with nutrients and rich in umami, liver is an affordable and powerful protein source. And with the right balance of ingredients, it transforms into a dish that’s bold, savory, and surprisingly refined.
Why This Dish Works
- The Liver brings hearty, iron-rich flavor.
- Onions add natural sweetness and balance the richness.
- White Wine lifts the dish with acidity and depth.
- Butter & Garlic round everything out with comfort and aroma.
Ingredients
| Beef liver (thinly sliced) | 1 pound |
| Yellow onions (thinly sliced) | 2 medium |
| Garlic (minced) | 2 cloves |
| Butter | 2 tablespoons |
| Olive oil | 1 tablespoon |
| Dry white wine | 1/2 cup |
| Salt & black pepper | To taste |
| Fresh parsley (optional) | For garnish |
Instructions
- Prep the Liver
Soak the sliced liver in milk for 30–60 minutes if desired (optional but helps reduce bitterness). Pat dry with paper towels. - Cook the Onions
In a large skillet over medium heat, melt 1 tablespoon of butter with olive oil. Add the onions and cook slowly for 10–15 minutes until golden and soft. Stir occasionally to avoid burning. Remove and set aside. - Sear the Liver
In the same skillet, melt the remaining tablespoon of butter. Add minced garlic and sliced liver. Sear on medium-high heat for 2–3 minutes per side — don’t overcook or it’ll get tough. - Deglaze with Wine
Pour in the white wine and gently scrape the bottom of the pan. Let it simmer for 2–3 minutes until the wine reduces by half. - Combine and Serve
Return the onions to the pan, stir everything together, season with salt and pepper, and cook for another 1–2 minutes. Garnish with parsley if desired.
Serve hot with mashed potatoes, creamy polenta, or a crusty slice of bread.
Nutrition Facts (Per Serving)
| Calories | 320 |
| Protein | 28g |
| Fat | 18g |
| Iron | 40% DV |
| Vitamin A | 200% DV |
Printable Summary
| Beef Liver with Onions & White Wine | |
|---|---|
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Servings | 4 |
| Skill Level | Easy |
FAQs
Q: Can I use red wine instead of white?
Yes, but it will give a deeper, more robust flavor — white wine keeps it lighter and more aromatic.
Q: Why soak liver in milk?
Milk draws out impurities and mellows the liver’s strong flavor. It’s optional but highly recommended.
Q: Can this dish be made ahead?
Yes, but liver is best fresh. Reheat gently with a splash of broth to prevent drying out.
Q: What side dishes go best?
Mashed potatoes, rice pilaf, sautéed greens, or crusty bread make great companions.
