Saute the bacon slow & low until just crispy, set aside. Pour off extra fat from the pan. Then throw in sliced onion and the livers and cook over low heat until the juice from the livers is no longer bloody.
I've eaten it just like that and also on crackers.
Liver is sweet and tender -- I've always enjoyed it. The contrast with the salty bacon is marvelous.
I eat calves liver too but finding organic chicken livers is easier than finding organic calves liver. I buy organic chickens that come with the livers and freeze them until I have 2 or 3, enough for a meal for me.
I expect it would also be lovely with some sort of mustard sauce. hmmmm . . .