Flamboyant Calf's Liver with Caramelized Onions

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   1.

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   Cook bacon in a large skillet over medium heat until crisp but not burned.

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   Using a slotted spoon, remove bacon to paper towels to drain.

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   Set aside, covered with foil to keep warm.

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   2.

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   In the same skillet, cook the onions over medium heat until wilted and golden, stirring occasionally, about 20 minutes.

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   Remove with a slotted spoon to a bowl, cover and keep warm.

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   3.

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   Cook the liver, 2 slices at a time, for about 1 1/2 minutes per side for medium-rare, adding butter to the skillet if needed.

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    Season with salt and pepper to taste.

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    4.

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    Cut each liver slice on the diagonal into 6 pieces.

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    Arrange on a serving platter and cover loosely with foil.

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    5.

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    Add vinegar and broth to the skillet; bring to a boil, scraping up any brown bits.

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    Add the reserved onions and toss over medium heat for 1 minute to warm through; spoon over the liver and top with bacon.

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    Sprinkle with chopped parsley and serve immediately.

* Per serving · 4 servings · Values may vary.

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