Classic Liver and Onions with Bacon

Ingredients

Here are the following ingredients:

• 4 lb (2 kg) Beef Liver, skinned and deveined
• 4 cups (1 L) milk
• 1 lb (500 g) thick-cut bacon, finely chopped
• 3½ lb (1.75 kg) thinly sliced Vidalia or Spanish onions, about 16 cups (4 L)
• 1 tbsp (15 mL) dried thyme leaves
• 1 tsp (5 mL) kosher salt (approx)
• 1 tsp (5 mL) freshly ground black pepper (approx)
• ½ cup (125 mL) red wine vinegar
• 2 cups (500 mL) flour, all-purpose

Service

• ⅔ cup (150 mL) canola oil
• 8 oz (250 g) butter, divided
• 6 cups (1.5 L) beef stock (no salt added)
• ½ cup (125 mL) chopped fresh parsley

Preparation

1. Portion liver into 8 to 16 slices. Rinse with cold water and arrange in a hotel pan; top with milk. Cover and refrigerate at least 2 hours or up to 12 hours.
2. Cook bacon in large skillet until browned and crisp. Drain on paper towel-lined pan. Cool, cover and refrigerate.
3. Drain off all but ¼ cup (60 mL) of the bacon fat; set skillet over medium heat. Add onion, thyme, salt and pepper. Cook, stirring often and reducing heat if needed, for 60 to 75 minutes or until tender and caramelized. Pour in vinegar; cook until almost evaporated. Cool, cover and refrigerate or hold for service.
4. Season flour with additional salt and pepper; store in a sifter. 

Service

1. Remove 4 oz (125 g) liver from milk, shaking off excess. Pat dry with paper towel. Dust evenly with seasoned flour.
2. Heat 2 tsp (10 mL) each oil and butter in small nonstick skillet set over medium-high heat. Cook liver for 2 to 3 minutes per side or until evenly browned on the outside but still slightly pink on the inside. Transfer to plate; keep warm.
3. Pour ⅓ cup (75 mL) beef stock into pan; add 2 tbsp (30 mL) EACH caramelized onions and crisp bacon. Simmer until reduced and almost dry.
4. Remove from heat and stir in 1 tsp (5 mL) cold butter until melted and sauce is glossy. Spoon over liver. Garnish with parsley.

Beef Cuts