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1
Trim the liver of its outer covering, blood vessels, and any blemishes.
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2
Pat dry, cut in julienne strips (2 x 1/2 x 1/2), and set aside.
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3
Slice the onions thin, working with the grain.
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4
In a nonreactive skillet, melt the sugar until it caramelizes, add the onions and bay leaves, and mix well.
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5
Add 3 tablespoons of olive oil, the salt and pepper, and saute over moderately high heat until the onions are golden brown but not limp.
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6
Stir in the flour, blending well, add the vinegar and wine, and simmer about 2 minutes, until the sauce thickens.
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7
Meanwhile, in a skillet large enough to hold the strips of liver in a single layer (use two pans if necessary), heat the vegetable oil, add the liver, and saute, stirring occasionally, about 2 minutes.
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8
With a slotted spoon, drain the liver and transfer it to the sauce, tossing gently until well coated, about 1 minute.
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9
The sauce should be quite adhesive, not runny.
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10
Serve immediately with boiled or fried polenta.
