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Calf's Liver with Bacon, Caramelized Onions and Sherry Recipe

Calf's Liver with Bacon, Caramelized Onions and Sherry

Show: Emeril Live

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (19)

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Average Rating:

Total Reviews: 19

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  • on January 31, 2013

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    Best liver and onions ever! Great as left overs also.

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  • on May 04, 2012

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    This is the best liver dish i have ever had. I could not stop raving about it. I had my leftovers the next day for lunch and it was just as good and still just as tender after reheating.I will be having this more often.The only thing I could not find the calfe's liver so i had to use beef but was awesome...LOve it.

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  • on February 27, 2012

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    Totally awesome.

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  • on August 29, 2011

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    Really tasty liver dish. The milk soak makes a world of a difference in taming any possible gaminess and cleaning out the blood. Highly recommend sherry over broth.

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  • on May 12, 2011

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    This was awesome....have in 20 yrs tried to get my husband to eat liver....he even loved it...he ate mine while leaving his lasagna hardly touched.

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  • on April 09, 2011

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    This was my first attempt at cooking beef liver. My husband loves liver and I don't. I decided to try this recipe for him. He absolutely loved it and went out the next day and bought more liver (he claims it just jumped into the basket. I will do this one again. Thanks Emeril

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  • on March 28, 2011

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    I made this last week and it turned out amazingly good. I used organic liver from our local grass only fed beef, I think that made all the difference in the taste. The liver flavor was mild and the carmelized onions added just the right touch.

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  • on October 20, 2010

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    I followed the recipe to the T, but I didn't like it. It was my first time having liver and onions so it's probably just that I don't like liver and onions. Also, there was zero sauce for some reason. Not a repeat.

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  • on April 10, 2010

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    Try adding some apple slices and I guarantee you will love the whole thing

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  • on March 25, 2010

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    I didn't grow up eating liver, either...tho it looked and smelled so good in cafeteria lines...just didn't like it. .. until I was 26 and it was served to me at the school where I taught. I thought it was smothered cubed steak, so at it and loved it! I've been cooking liver and onions (as well as chicken livers ever since. Must have been pretty good (tho plain because my little three year old son asked a waitress (years ago: "Do you have any "yiver"?
    This recipe tops my "no recipe" one by a LONG shot! All I can say, Emeril, is BAM!!!

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