Liver and Onions Venetian Style

1. 1

   In a large nonstick frying pan, heat 3 tablespoons of the oil with 1 1/2 tablespoons of the butter over moderately high heat.

2. 2

   Add the onions and cook, stirring occasionally, for 10 minutes.

3. 3

   Stir in 1/4 teaspoon of the salt.

4. 4

   Reduce the heat to moderate and cook, stirring frequently, until the onions are well browned, about 5 minutes longer.

5. 5

   Remove.

6. 6

   Sprinkle the liver with the remaining 1/2 teaspoon salt and the pepper.

7. 7

   In the same pan, heat the remaining tablespoon oil and 1/2 tablespoon butter over high heat.

8. 8

   When the pan is very hot, add the liver and sage.

9. 9

   Cook, stirring, until just done, 1 to 2 minutes.

10. 10

    Remove from the heat, return the onions to the pan, and toss.

* Per serving · 4 servings · Values may vary.

No additional tips available.