Liver and Onions

4 – 5 slices Bacon – make sure there is a good amount of fat on each slice
1 large Sweet Onion – sliced*
1/2tsp salt
Seasoned Flour for dredging**
1 hand sized Beef Liver slice per person
1c. Milk to soak the liver (optional)
1/4c Red Wine
1c Beef Stock
1/4c Four mixed with enough water to make a slurry

If desired soak the liver in the milk to remove some of the strong flavour
Fry the bacon on medium high heat until the fat has rendered and it is crisp
Remove the bacon from the pan and place on paper towel to drain
Pour off some of the fat from the pan and reserve for later
Reduce the heat to low and add the sliced onion to the pan
Sprinkle the salt over the onion and allow to cook until deep golden brown stirring occasionally – this could take 1 hour!
Remove the onions to a plate
Add the reserved bacon fat to the pan and increase the heat to medium high
Scrape the brown bits from the bottom of the pan
Dredge the liver slices in the seasoned flour and lay them in the pan
Fry until browned, about 1minute then turn and brown the other side, 1 - 2 minutes
When the juices start to come to the surface remove the liver from the pan, place it on a plate and cover with foil
Reduce the heat and deglaze the pan with the wine
Add the stock and bring to a simmer and whisk in the slurry
Cook until thickened
Taste for seasoning
Add salt and pepper to taste

Serve with mashed potatoes and a green vegetable

*Onions will shrink down a lot so don't be afraid to use a lot!
**1/2c All-purpose flour mixed with 1/4tsp salt and a pinch of pepper