Liver And Onions With Bacon
A soul-warming classic made with crispy bacon, tender beef liver, and sweet caramelized onions simmered in a savory broth. Comforting, old-fashioned, and packed with flavor.
Ingredients
- 4 slices bacon
- 1 lb beef liver
- Salt and pepper
- ½ cup all-purpose flour
- 2 large onions
- 2 tbsp butter
- 1 cup beef broth
Instructions
- Cook bacon in a skillet over medium heat until golden and crispy, about 7–9 minutes. Transfer to a paper towel-lined plate. Leave the drippings in the pan.
- Pat the liver dry with paper towels. Season both sides with salt and pepper, then coat lightly in flour. Shake off any excess.
- Add 2 tablespoons butter to the bacon fat and increase heat to medium-high. Sear liver slices for 3–4 minutes per side until browned. Work in batches if needed. Remove and set aside.
- Add sliced onions to the same skillet. Reduce heat to medium and cook for 8–10 minutes, stirring often, until soft and golden brown.
- Pour in the beef broth and stir, scraping up browned bits from the pan. Simmer for 2 minutes to reduce slightly.
- Return liver and crumbled bacon to the skillet. Nestle into the onions, cover, and simmer on low for 5–10 minutes until liver is just cooked through and flavors have blended.