Sliced Calf's Liver with Golden Onions

Tender slices of calf's liver sautéed to perfection and served with caramelized golden onions in a rich butter sauce. This classic dish combines the delicate flavor of liver with sweet, slowly cooked onions.

4 servings

26 min

Published October 4, 2025

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Ingredients

•1 pound calf's liver
•4 tablespoons unsalted butter or extra-virgin olive oil
•⅓ cup water
•1 tablespoon chopped fresh flat-leaf parsley

Cooking Instructions

1.
Rinse liver to remove any traces of blood and discard membrane and any tough veins. Cut crosswise into 1/8-inch-thick slices.
5 min
2.
Cook onions in 2 tablespoons butter in a 12-inch heavy skillet over moderate heat, stirring, 1 minute. Cover skillet and continue to cook, stirring occasionally, until softened and golden brown, about 10 minutes. Transfer to a bowl and keep warm, covered.
11 min
3.
Pat half of liver slices dry and toss with salt and pepper to taste. Heat 1 tablespoon butter in skillet over moderately high heat until foam subsides, then sauté seasoned liver, shaking skillet and turning liver, until browned on both sides but still pink inside, about 2 minutes. Put cooked liver on top of onions and cover.
5 min
4.
Add water to skillet and deglaze, scraping up brown bits and boiling until liquid is slightly reduced. Pour sauce over cooked liver and wipe skillet clean. Sauté remaining liver as above, then add rest of liver with onions and parsley, tossing briefly.
5 min

Cooking Instructions

Rinse liver to remove any traces of blood and discard membrane and any tough veins. Cut crosswise into 1/8-inch-thick slices.

5 min

Cook onions in 2 tablespoons butter in a 12-inch heavy skillet over moderate heat, stirring, 1 minute. Cover skillet and continue to cook, stirring occasionally, until softened and golden brown, about 10 minutes. Transfer to a bowl and keep warm, covered.

11 min

Pat half of liver slices dry and toss with salt and pepper to taste. Heat 1 tablespoon butter in skillet over moderately high heat until foam subsides, then sauté seasoned liver, shaking skillet and turning liver, until browned on both sides but still pink inside, about 2 minutes. Put cooked liver on top of onions and cover.

5 min

Add water to skillet and deglaze, scraping up brown bits and boiling until liquid is slightly reduced. Pour sauce over cooked liver and wipe skillet clean. Sauté remaining liver as above, then add rest of liver with onions and parsley, tossing briefly.

5 min