Liver and Onions with Bacon

Ingredients

• 1 1/2 lb calf's liver, sliced 1/2 inch thick
• 2 cups whole milk, for soaking
• 6 slices thick-cut bacon
• 3 large yellow onions, halved and thinly sliced
• 2 tablespoons unsalted butter
• 3/4 cup all-purpose flour
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1/2 teaspoon paprika
• 1 cup beef broth
• 1 tablespoon cider vinegar

Before you cook

• Trim any tough membrane from the liver slices.
• Soak the liver in the milk in a shallow dish for 30 minutes, then drain and pat the slices very dry.
• Halve and thinly slice the onions.
• Whisk the flour, salt, pepper and paprika together on a plate.

Steps

1. Cook the bacon in a large skillet over medium heat for 8 minutes, until crisp, then move it to paper towels and leave the fat in the pan.
2. Add the butter and sliced onions to the bacon fat and cook over medium heat for 20 minutes, stirring every few minutes, until they are soft and deep golden.
3. Scrape the onions onto a plate and set them aside.
4. Raise the heat under the skillet to medium-high.
5. Dredge each liver slice in the seasoned flour and shake off the excess.
6. Sear the liver for 2 minutes per side, working in two batches so the pan stays hot, until browned outside and just faintly pink inside.
7. Move the liver to a warm plate.
8. Pour the beef broth and vinegar into the empty skillet and scrape up the browned bits for 1 minute.
9. Return the onions to the pan and simmer for 2 minutes to make a loose sauce.
10. Spoon the onions over the liver and crumble the bacon on top.