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Broiled Calf's Liver with Caramelized Onions and Bacon inspired by Dini's Sea Grill
Inspired by Dini's Sea Grill

Broiled Calf's Liver with Caramelized Onions and Bacon

Main Course
This traditional dish features thinly sliced calf's liver quickly broiled and topped with crispy bacon and sweet caramelized onions. The preparation balances the distinctive flavor of liver with complementary sweet and savory elements. A light touch with seasonings and precise cooking time ensures the liver remains tender with a slightly pink interior.
Prep Time 20 mins
Cook Time 20 mins
Inactive Time 5 mins
Total Time 45 mins
Servings 4

Ingredients

  • 1 lb Calf's liver (Sliced 1/2-inch thick)
  • 6 slices Bacon (Thick-cut)
  • 2 large Yellow onions (Thinly sliced)
  • 3 tbsp Unsalted butter (Divided)
  • 1/4 cup All-purpose flour (For dredging)
  • 6 leaves Fresh sage leaves (Chopped)
  • 1 tsp Fresh thyme (Leaves only)
  • 1 tbsp Balsamic vinegar
  • 1/4 cup Beef broth
  • 1 tsp Kosher salt
  • 1/2 tsp Black pepper (Freshly ground)

Tools You'll Need

  • Large broiler-safe skillet
  • Second large skillet for onions
  • Tongs
  • Shallow dish for flour dredging
  • Paper towels

Chef's Tip

Soak the liver in milk for 30 minutes before cooking to mellow its flavor and reduce any bitter notes. Pat it completely dry before seasoning to ensure proper browning during cooking.

Instructions

  1. If desired, soak liver in milk for 30 minutes before cooking. Drain and pat very dry with paper towels.
  2. Preheat broiler with rack positioned 6 inches from heat source.
  3. In a large skillet over medium heat, cook bacon until crisp, about 8-10 minutes. Transfer to paper towels to drain, reserving 1 tablespoon of bacon fat in skillet.
  4. Add 2 tablespoons butter to the bacon fat. Add onions with a pinch of salt. Cook over medium-low heat, stirring occasionally, until deeply caramelized, about 15-20 minutes.
  5. Add thyme and sage during the last 5 minutes of cooking onions. Add balsamic vinegar and beef broth, scraping up any browned bits from pan. Simmer 2-3 minutes until slightly reduced. Keep warm.
  6. Season liver slices with salt and pepper. Lightly dredge in flour, shaking off excess.
  7. In a separate large skillet, heat remaining 1 tablespoon butter over medium-high heat until foaming.
  8. Add liver slices without crowding and sear for 1-2 minutes on first side until browned.
  9. Flip liver slices, then immediately transfer skillet to broiler. Broil for 1-2 minutes for medium (slightly pink center) or 2-3 minutes for well-done.
  10. Remove from broiler and let rest for 2-3 minutes. Crumble or chop the reserved bacon.

Plating

Arrange liver slices on warmed plates. Top with caramelized onions and crumbled bacon. Drizzle any remaining pan juices around the plate. Garnish with a small sprig of fresh thyme if desired. Serve immediately while hot.

Storage & Reheating

Liver is best consumed immediately after cooking. If necessary, store leftovers in an airtight container in the refrigerator for up to 1 day. Reheat gently in a covered skillet with a splash of beef broth until just warmed through. Overheating will make the liver tough and dry.

About This Recipe

A classic American dish featuring tender calf's liver with bacon and caramelized onions, inspired by Dini's Sea Grill. This preparation honors a traditional offering found in many fine restaurants of the era. The complementary flavors of sweet onions and savory bacon enhance the distinctive taste of liver while cooking techniques ensure a tender, properly done result.

How did it turn out?

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