Flamboyant Calf's Liver With Caramelized Onions

Recipe Ingredients

1/2 lb	227g / 8oz	Sliced Black Forest bacon - cut 1" pieces
		= (or other lightly salted bacon)
2		Onions - halved lengthwise, (large)
		And thinly slivered
2 lbs	908g / 32oz	Calf's liver - sliced 1/2" thick
1 tablespoon	15ml	Unsalted butter
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Sherry vinegar
3 tablespoons	45ml	Chicken broth
2 tablespoons	30ml	Chopped flat-leaf parsley

Recipe Instructions

Cook bacon in a large skillet over medium heat until crisp but not burned. Using a slotted spoon, remove bacon to paper towels to drain. Set aside, covered with foil to keep warm.

In the same skillet, cook the onions over medium heat until wilted and golden, stirring occasionally, about 20 minutes. Remove with a slotted spoon to a bowl, cover and keep warm.

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. Season with salt and pepper to taste.

Cut each liver slice on the diagonal into 6 pieces. Arrange on a serving platter and cover loosely with foil.

Add vinegar and broth to the skillet; bring to a boil, scraping up any brown bits. Add the reserved onions and toss over medium heat for 1 minute to warm through; spoon over the liver and top with bacon. Sprinkle with chopped parsley and serve immediately.

This recipe yields 6 servings.

Nutritional Analysis Per Serving: 392 calories, 8g carbohydrates, 22g protein, 30g fat, 498mg cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 02-18-2001 - S(Reformatted for MC6): - 07-31-2002 by Joe Comiskey - [email protected]

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