How great to hear someone else who likes liver. We used to get calves liver here, but haven't seen that for quite awhile. I like mine with lots, and lots of grilled onions though :-)
I basically seal the liver which I had covered in season flour in fact I used my Foreman grill. I had some gravy which I had made earlier in the week from chicken and lamb bones which I used as the basic of the gravy. I then grilled the bacon and onion and added to the gravy along with the liver. I put it into the slow cooker (crock pot) and then about half an hour before dishing up I thickened the gravy with cornflour (cornstarch).
I served it with mashed potato and veg. An old fashioned British dinner one which has made a come back over the last few years in England and now often on pub and restaurant menus.