Ingredients:

  • 1 lb (450g) beef liver, sliced about 1/4 inch (6mm) thick
  • 2 cups (475ml) milk
  • 2 tablespoons (30ml) all-purpose flour, seasoned with salt and pepper
  • 2 tablespoons (30ml) olive oil
  • 2 tablespoons (30ml) butter, unsalted
  • Salt and freshly ground black pepper to taste
  • 4 slices thick-cut bacon, cut into lardons (small cubes)
  • 2 large yellow onions, thinly sliced
  • 1 tablespoon (15ml) olive oil
  • 1 tablespoon (15ml) butter, unsalted
  • 1 tablespoon (15ml) brown sugar
  • 2 tablespoons (30ml) balsamic vinegar
  • Pinch of salt

Instructions:

  1. Submerge the beef liver slices in milk for at least 30 minutes (or up to 2 hours) in the refrigerator. Drain and pat dry with paper towels.
  2. Cook bacon lardons in the skillet over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving the rendered bacon fat in the skillet.
  3. Add olive oil and butter to the skillet with the bacon fat. Add the sliced onions, brown sugar, and a pinch of salt. Cook over low heat, stirring occasionally, for 25-30 minutes, or until the onions are deeply caramelized and golden brown. Stir in the balsamic vinegar in the last few minutes.
  4. While the onions are caramelizing, dredge the drained and dried liver slices in the seasoned flour mixture, shaking off any excess.
  5. Heat olive oil and butter in a separate clean skillet over medium-high heat. Working in batches to avoid overcrowding the pan, quickly pan-fry the liver for 2-3 minutes per side, or until cooked through but still slightly pink in the center. Do not overcook!
  6. Return the bacon lardons to the skillet with the caramelized onions. Season the liver with salt and pepper. Serve immediately, topping the liver with the caramelized onions and bacon mixture.