Calf Liver and Onions with Bacon
Elevate your comfort food game with this classic recipe for Calf Liver and Onions with Bacon, a timeless dish that combines rich, tender slices of liver with the smoky crunch of crispy bacon and the sweet, golden decadence of caramelized onions. The liver is soaked in milk to mellow its flavor, lightly dredged in flour, and perfectly pan-seared in butter for a melt-in-your-mouth texture. Finished with a sprinkle of fresh parsley and paired with your favorite side dish—think creamy mashed potatoes or sautéed greens—this recipe celebrates bold flavors and rustic charm. Perfect for hearty dinner cravings or a nostalgic nod to old-school culinary flair, this dish is as satisfying as it is simple to prepare. Keywords: calf liver and onions recipe, liver with bacon, caramelized onions, comfort food.
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Recipe Information
Ingredients
- 500 g calf liver
- 6 slices smoked bacon
- 2 large yellow onions
- 60 g all-purpose flour
- 30 g unsalted butter
- 2 tbsp vegetable oil
- 250 ml milk
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley (optional, for garnish)
Instructions
Place the calf liver slices in a medium bowl and pour the milk over them. Let the liver soak for 10-15 minutes to reduce any potential bitterness.
While the liver soaks, slice the onions into thin rings and set aside.
In a large skillet, cook the bacon slices over medium heat until crispy. Transfer the cooked bacon to a plate lined with paper towels and leave the rendered bacon fat in the skillet.
Add the sliced onions to the skillet and cook them in the bacon fat over medium heat. Stir frequently until the onions are golden brown and caramelized, about 10-12 minutes. Remove the onions and set aside.
Drain the soaked liver and pat it dry with paper towels. Season both sides with salt and pepper, then dredge the liver slices in flour, shaking off any excess.
In the same skillet, add vegetable oil and unsalted butter, heating the mixture until the butter melts and begins to foam.
Working in batches if necessary, add the liver slices to the skillet and cook for 2-3 minutes on each side over medium heat, until browned and just cooked through. Avoid overcooking to keep the liver tender.
Once the liver is cooked, return the caramelized onions to the skillet and place them over the liver. Crumble the crispy bacon on top.
Garnish with freshly chopped parsley, if using, and serve immediately. This dish pairs well with mashed potatoes or a side of sautéed greens.
Nutrition Facts
Calories |
2050 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.1 g | 146% | |
| Saturated Fat | 43.2 g | 216% | |
| Polyunsaturated Fat | 21.2 g | ||
| Cholesterol | 1349 mg | 450% | |
| Sodium | 5403 mg | 235% | |
| Total Carbohydrate | 123.5 g | 45% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 34.4 g | ||
| Protein | 135.2 g | 270% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 477 mg | 37% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 2825 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
