Magazine article Sunset
Liver, Bacon, and Onions
Article excerpt
* Once viewed as a wholesome necessity to be consumed under duress, liver, bacon, and onions have nonetheless always had a loyal following. In our house, only my father and I had a taste for this combination, so I mastered the dish early on-and felt healthier for the effort. Today's fans, however, must deal with the guilt of cholesterol overload, and pace the indulgence. Here's a top-notch version that will make it a rare treat.
Lemon Bacon and Red Onions with Calf's Liver
PREP AND COOK TIME: 45 minutes
NOTES: Up to 4 hours ahead, bake the bacon; cool, wrap airtight (don't stack), and let stand at room temperature. Serve with watercress salad.
MAKES: 4 servings
8 slices (about 2/3 lb.) thick-cut bacon
1/4 cup firmly packed brown sugar
1 1/2 teaspoons grated lemon peel
1/2 to 3/4 pound calf's liver, cut into 1/2-inch-thick slices
2 red onions (1 lb. total), peeled and thinly sliced
3 tablespoons lemon juice
2 tablespoons butter or olive oil
1 cup minced parsley
About 1/4 cup all-purpose flour
Salt and pepper
1. In a 10- by 15-inch rimmed pan, lay bacon slices side by side.
2. Bake in a 350 deg oven for 15 minutes. …