Low Carb Liver and Onions

This is a classic dish that either you love or hate. For those that love Low Carb Liver and Onions, this recipe is no exception! Thankfully, without the addition of wheat flour, it is made Low Carb, Paleo, and Carnivore. The tender liver is sliced and sauteed in buttery onions, then cooked to your desired completion. Cut into a slice to check it, if you like the liver still pink on the inside.
The liver has choline, riboflavin, iron, folate, copper, and Vitamin B12. It has more phosphorus than beef or kale. It is like nature’s multivitamin! Including liver into your diet once a week could be very beneficial for overall health.

Ingredients

Beef Liver 1 pound
Coarse Kosher Salt by Morton 1 tsp
Ghee 2 tablespoon
Onion 2 small
Coarse Kosher Salt by Morton ¼ tsp
Ghee 1 tablespoon
Coarse Kosher Salt by Morton ¼ tsp

Recipe Steps

steps 5

35 min

Step 1

Trim the onions’ ends and then into each of the onion skins, make a small cut and remove the outer skin. Into thin rings about ¼” thickness, cut the onions . To remove them from each other, push the onion rings into separate rounds.

Step 2

Take a bowl and place the liver in it with one teaspoon of kosher salt and One cup of milk (not listed in the ingredients because it is poured off). Allow this to sit for 1-2 hours. This removes bitter taste from liver. From the milk, strain the liver.

Step 3

Over medium-high heat, heat a large saute pan until it gets hot. Add Two tablespoon ghee and heat until it gets melted. To distribute the fat, tilt the pan. Add the onion rings and heat for 2-3 minutes until the onions are lightly browned and softened. Take the onions out to a plate and put it aside.

Step 4

Add the remaining tbsp. of butter, allow it to melt, then to distribute the fat, tilt the pan. Then add sliced liver and heat until starting to brown all over.

Step 5