Broiled Calfs Liver

• 8 ounces sliced bacon
• 2 tablespoons olive oil
• 4 medium sweet onions, halved root-to-stem and thinly sliced
• 1/2 teaspoon paprika
• 1 pound calfs liver, sliced in half horizontally
• Salt
• freshly ground black pepper

1. Preheat a broiler.
2. In a large skillet over medium heat, saute bacon, turning as needed, until crispy.
3. Transfer to paper towels to drain.
4. Discard excess bacon fat but do not wash pan.
5. Return pan to medium heat.
6. Add oil, onions and paprika.
7. Saute until onions are very soft and beginning to brown, 15 to 20 minutes.
8. Toward the end of cooking, season liver with salt and pepper to taste, and broil as desired, 1 1/2 to 2 minutes a side for a medium (lightly pink) center.
9. To serve, remove onions from heat and season with salt to taste.
10. Place a slice of liver on each of two serving plates.
11. Smother with onions and top with bacon.
12. Serve hot.

bacon, olive oil, sweet onions, paprika, calfs, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/1012558 (may not work)