Calf's Liver With Caramelized Onions & Bacon

Prep Time
Cook Time
Ready In

"You can sub beef liver, but it won't be as tender."

Original recipe yields 3 servings


  • Serving Size: 1 (225.6 g)
  • Calories 686.1
  • Total Fat - 54.3 g
  • Saturated Fat - 16.5 g
  • Cholesterol - 124.7 mg
  • Sodium - 1949.3 mg
  • Total Carbohydrate - 3.8 g
  • Dietary Fiber - 0.7 g
  • Sugars - 1.4 g
  • Protein - 42.6 g
  • Calcium - 26.9 mg
  • Iron - 1.9 mg
  • Vitamin C - 3.2 mg
  • Thiamin - 0.5 mg

Step 1

In a medium skillet, cook bacon over medium-low heat until crisp, about 10 minutes. Drain; place in bowl.

Step 2

Add onion to bacon fat and cook over low heat until caramelized, stirring often, about 20 minutes.

Step 3

Add onion to bacon; set aside and keep warm.

Step 4

Set a large cast-iron skillet over high heat until hot. Brush liver slices with some of the oil; sprinkle with salt and pepper. Coat the skillet with remaining oil. Quickly saute liver over high heat unitl medium-rare, about 1 minute per side.

Step 5

Arrange liver slices on heated plates. Spoon onion-bacon mixture over the top. Add a few grindings of pepper and pour 1 tsp vinegar over each serving.

Tips & Variations

No special items needed.


dienia b

loved this the vinegar went great with the liver and it didnt have any flour so it was lighter

review by:
(5 Oct 2015)


We loved the sweetness from the onions and balsamic. The bacon gave it a smoky flavor. It was delicious!

review by:
(24 Sep 2015)