In a frying pan, melt 2 to 3 tablespoons of butter with a little oil and saute the onions over a medium heat.
Put onions in a plate and season with sage, salt and pepper.
In the same skillet, melt 3-4 tablespoons of butter and a little oil over a high heat and stir with the liver. Cook for 5 minutes, stirring constantly.
Add onions to the liver, heat and place on a serving dish.
Saute the skillet with the broth and wine and leave it on the stove until you get a thick sauce.
Pour the mixture over the liver and onions and sprinkle with parsley.
Bon Appetit!
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