Fry bacon and drain, reserving bacon grease. Keep bacon warm in
Return 2 tablespoons bacon grease to same skillet, and over
medium-high heat, saute onions until translucent; add more bacon grease
1 tablespoon at a time, if needed. Remove onions to oven to keep warm.
Return remaining bacon grease to skillet. Coat liver in flour, and
sear in skillet over medium-high heat, watching carefully. As soon as
liquid seeps to top of meat, turn and cook 2 minutes on other side.
Remove meat to oven to keep warm.
Sprinkle remaining flour into hot skillet, and stir constantly until
flour begins to brown, then add broth. Boil for 1 minute, then reduce
heat and simmer 1 minute longer.
Pour gravy over liver and onions, and sprinkle crumbled bacon on top
or lay strips of bacon on top.