Liver and Onions (No Flour) - For the Carnivore Diet
This flourless take on a classic keeps things simple: golden onions softened in beef tallow, followed by a fast, hot sear of seasoned liver so it stays tender and pink in the middle. It’s rich, satisfying, and ready in minutes.
Choose calf’s or young beef liver for a milder flavor. A short soak in milk or lightly salted water helps mellow bitterness; pat the slices completely dry before searing so they brown instead of steaming. Keep onions modest to control carbs and let the liver shine. If you’re stricter carnivore, you can brown the onion to perfume the fat, then discard the onion and cook the liver in the onion-scented tallow.
Cook the onions first until soft and deeply golden, then set them aside. Sear the liver hot and fast—about 60 to 90 seconds per side—so the center stays slightly pink; overcooked liver turns grainy and chalky. Finish by tossing the onions back in the pan with a knob of butter or tallow and spoon the pan juices over everything.
Serve immediately with the onions and pan drippings. Leftovers keep up to 2 days refrigerated; reheat gently over low heat with a splash of beef drippings or butter to avoid overcooking.
Ingredients
- 1 lb (450 g) beef or calf’s liver, sliced 1/2 inch thick
- 1 medium onion, thinly sliced (use less for stricter low-carb)
- 2 to 3 tablespoons beef tallow, ghee, or butter
- 1/2 cup whole milk or lightly salted water, for optional soak
- Kosher salt, to taste
- Optional: 2 to 3 slices bacon, chopped (render for extra fat)
- Optional: 2 tablespoons unsalted beef stock or a knob of butter for finishing
Instructions
- Prep (optional soak): Rinse liver, pat dry, then soak in milk or lightly salted water for 20 to 30 minutes. Drain and pat very dry.
- Slice onion thinly. If using bacon, chop it.
- Heat a large skillet over medium heat. If using bacon, render until crisp; remove bacon and leave the fat in the pan. Add 1 tablespoon tallow (or more if skipping bacon).
- Cook onions with a pinch of salt over medium heat, stirring, until soft and deeply golden, 8 to 10 minutes. Transfer onions (and bacon, if using) to a plate.
- Increase heat to medium-high. Add remaining tallow. Season liver lightly with salt. Lay slices in a single layer.
- Sear 60 to 90 seconds per side until browned outside and still slightly pink inside. Do not overcook.
- Optional finish: Add a splash of beef stock or a knob of butter to the pan, swirl to create a quick glaze. Return onions (and bacon) to warm through, 30 seconds.
- Taste and salt as needed. Serve immediately with pan juices.