12 oz beef liver, sliced

1 cup buttermilk

1 yellow onion, thinly sliced

2 tablespoons olive oil, divided

½ teaspoon garlic powder

½ teaspoon black pepper

½ teaspoon sea salt

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Soak the liver: Place the sliced beef liver in a bowl and cover with buttermilk. Let it soak for 15-30 minutes. This helps to tenderize the liver and mellow out its strong flavor.
Prepare the onions: While the liver is soaking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, for about 10-12 minutes until they become soft and caramelized. Remove the onions from the skillet and set them aside.
Cook the liver: In the same skillet, add the remaining tablespoon of olive oil over medium-high heat. Remove the liver from the buttermilk, allowing any excess liquid to drain off, and season both sides with garlic powder, black pepper, and sea salt. Place the liver slices in the hot skillet and cook for 3-4 minutes per side, or until browned on the outside and slightly pink in the center (depending on your preferred level of doneness).
Combine and serve: Once the liver is cooked, return the caramelized onions to the skillet and stir to combine. Let everything cook together for another 1-2 minutes, allowing the flavors to meld. Serve hot, garnished with additional onions if desired.

To reduce the strong flavor of the liver, soak it longer in the buttermilk or add a splash of vinegar to the buttermilk.

If you prefer sweeter onions, you can cook them longer to caramelize them more or add a pinch of sugar.

For a spicy kick, sprinkle some red pepper flakes over the liver before serving.

If you’d like to reduce the amount of oil, use a non-stick pan or reduce the olive oil used.