Years ago my mother and I decided that we needed to do something to perk up the liver and onions, so this is what we did. Hope you enjoy it as much as we did.
First, you need thin sliced beef liver, fresh preferred. Coat it well with flour, and set it aside. Cut up 4-6 slices of bacon (about an inch long) fry it up with sliced onions. Just before the bacon and onions are done, add a sliced apple (I like braeburn best). Remove everything to a bowl, leaving as much of the bacon drippings as possible in the pan. (1 to 2 tablespoons) Put your floured liver into the pan on medium high heat and brown it quickly on both sides. Turn the heat down to low and cover the liver with the bacon, onions and apple. Let simmer until the liver is tender enough to cut with your fork. About 15-20 minutes. The apple and bacon take out the bitter taste and make it so tender and juicy.