Beef Liver and Onions with Sage and Bacon

The liver is an often-forgotten part of the cow that is unique and delicious. Rich, tender liver is a gorgeous dish when prepared correctly. It’s time to bring liver back into style and teach the kids what they’re missing.

Liver and onions was an ultra-popular dish a few decades ago that is still as scrumptious today. This updated Liver and Onions with Sage and Bacon is a modern take on the classic dish, which really highlights the nuances in the liver. Saucy sweet onions top this rich dish, with crunchy bacon and fresh sage adorning the liver.

The liver is first soaked in a milk bath using whole milk. The liquid draws out any bitterness and impurities in the liver and leaves it behind in the milk. When you are ready to sear the liver, pat them dry and discard the milk, as it has taken on bitterness from the liver.

Sweet caramelized onions would make anything taste good. The foundation of this dish is made of thinly sliced Vidalia onions that are cooked in butter and bacon drippings. This jammy, saucy onion mix is what tops the browned, but not overcooked, liver slices. For crunch and freshness, crumbled bacon and sage top the liver.

Serve this dish with a fabulous side salad. The rich, briny, savory flavor of the liver is so perfect with the bacony caramelized onions and a fresh, crisp salad. Show your friends and family just how amazingly tasty liver is with this Beef Liver and Onions with Sage and Bacon.

Ingredients:

• 1/2 cup whole milk
• 1 pound beef liver, cut into strips
• 4 slices thick-cut bacon
• 2 Vidalia onions, sliced
• 5 tablespoons butter, divided
• 5-6 fresh sage leaves, sliced
• Sea salt, to taste
• Black pepper, to taste

Steps to Make It:

1. Begin by soaking the liver. Add your milk to a medium-sized bowl. Slice the liver into strips and place it in the milk to draw out any bitterness. Make sure the liver is submerged in the milk. Allow it to soak while you cook your bacon.
2. In a skillet, cook your bacon until crisp over medium heat. Remove the bacon from the pan to a paper towel-lined plate and save the rendered fat in the pan.
3. Add the sliced onions and 2 tablespoons of butter to the bacon fat. Cook and stir the onions frequently, allowing them to caramelize and get deeply browned, or for about 25 minutes. If the onions begin to brown too quickly, turn the heat down to medium-low.
4. Remove the onions from the pan and melt the remaining 3 tablespoons of butter. Take the liver out of the milk and pat dry. Discard the milk. Turning the heat up to medium-high, sear the liver strips for 2-3 minutes on both sides. The outside should be crisp and the inside should still be pink. Sprinkle with sage, salt, and pepper.
5. Remove the liver to a plate and serve with the caramelized onions and crumbled bacon on top.