Ingredients
1 pound liver (beef or chicken)
2 large onions, sliced
2 tablespoons butter or oil
Salt to taste
Pepper to taste
Optional: flour for dusting
Directions
1. Start by cleaning the liver, and if you have some extra time, let it soak in milk for about 30 minutes to help mellow the flavor—totally up to you.
2. In a large skillet, heat the butter or oil over medium heat until it’s nice and hot.
3. Toss in the sliced onions and sauté them slowly, stirring every now and then, until they’re soft and beautifully caramelized.
4. Once the onions are done, scoop them out and set them aside for a few minutes.
5. If you like, lightly dust the liver with flour and season each piece with salt and pepper.
6. Using the same skillet, add the liver and cook for about 3 to 4 minutes on each side—just until it’s browned and cooked through, but still tender.
7. Put the onions back in the skillet with the liver for a minute or two, just to heat everything through.
8. Serve your liver hot, generously topped with those sweet sautéed onions, and enjoy every bite.
