Ingredients

2 pounds sliced beef liver (It mostly comes frozen now)
1 1/2 cups milk, or as needed
1/4 cup butter, divided
2 large Vidalia or sweet onions, (sliced into rings)
2 cups all-purpose flour, or as needed
salt and pepper to taste

Some chopped crisp bacon ( 2-3 slices chopped) for garnish and extra flavor.

Instructions

Gently rinse (thawed) liver slices under cold water, and place in a medium bowl or rectangle baking dish (best).
Pour in enough milk to cover. Let stand while preparing onions.
Soak up to an hour or two - whatever you have time for.
This step is SO important in taking the bitter taste of the liver out.

Melt 2 tablespoons of butter in a large skillet over medium heat. (*I add a Tbls. of bacon fat. Yum!)
Separate onion rings, and saute them in butter until soft.
Remove onions, and melt remaining butter in the skillet.
Season the flour with salt and pepper, and put it in a shallow dish or on a plate.
Drain milk from liver, pat dry, and coat slices in the flour mixture.

When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan.
Cook until nice and brown on the bottom. (about 4 minutes)
Turn, and cook on the other side until browned. (2-3 minutes longer) 
Add onions, and reduce heat to medium. Cook a bit longer to taste.
Cooking the liver to just barely retain a pinkness on the inside when you cut to check is best.
Remove Liver and Onions and set aside.

Make some Gravy:
Add some cold water into the leftover flour (approx. 1 cup water to each Tbls. of flour), and mix it up, then add it to the pan. 
Add a dash of Kitchen Bouquet®, if you have it, to darken and simmer while stirring for a few minutes. It will make a delicous gravy.
*Add another Tbls. of Bacon fat or butter if it appears there is not enough drippiings.
Then toss the liver and onions back into the pan, and serve, topped with chopped crisp bacon.

Great served with **mashed potatoes and mixed vegetables or peas.