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

Calf's Liver with Bacon, Caramelized Onions and Sherry

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2006

Show: Emeril LiveEpisode: Emeril's Meat Market

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (18)

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Average Rating:

Total Reviews: 18

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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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  • on March 23, 2010

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    Somehow, in my 32 years of being on this earth, I have avoided eating liver... not even one bite! I've never had the desire to try it, until I saw this recipe. It was also my first time flambeing, and the experience was very exciting. I have to say, having flames shooting straight up out of a pan in my own kitchen made me feel like a pro! The only thing that would've made it better is having guests over to see!

    Having said that, I now know that I am NOT a liver-lover. Since I am not a picky eater, I was able to eat half of it because the flavor of everything but the liver itself was great. The liver was very tender. My husband said it was the best he's ever had, and my picky 12 year old ate the whole thing (I told him it was a buffalo steak... strange that he would eat buffalo, I know... but it worked. My 13 year old was with me, and only ate half.

    Overall, I am very glad that my first experience with liver was this recipe. I will be cooking this again because of the health benefits, but I will double up on my onions to help me get it all down (even though there is plenty of onions in this recipe. You either like liver, or you don't, so my final verdict.... If you like liver, this recipe is great!

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