Venetian Calf Liver And Onions

• 4 tablespoons olive oil
• 1 1/2 white onions, sliced
• 1 teaspoon dried thyme, crumbled
• 1 teaspoon rubbed sage or 1 teaspoon ground sage
• 1 garlic clove, flattened
• 2 tablespoons all-purpose flour
• salt and pepper
• 12 ounces calf liver, 1/4 to 1/2 inch thick, cut into strips
• 1 tablespoon butter
• 1 1/2 tablespoons minced fresh Italian parsley

1. Heat 3 tablespoons oil in heavy large skillet over medium heat.
2. Add onions, 1/2 teaspoon thyme and 1/2 teaspoon sage and saute until onion is tender and brown, about 20 minutes.
3. Transfer to bowl.
4. Add remaining 1 tablespoon oil to skillet.
5. Add garlic and cook until golden brown, about 2 minutes.
6. Discard garlic.
7. Combine flour, remaining 1/2 teaspoon thyme and remaining 1/2 teaspoon sage in bowl.
8. Season with salt and pepper.
9. Pat liver dry and add to flour mixture and toss to coat.
10. Add butter to garlic oil and melt over medium-high heat.
11. Add liver and stir until beginning to brown on outside but still pink inside, about 3 minutes.
12. Add onions and saute until liver is just cooked through, about 5 minutes.
13. Stir in parsley.

olive oil, white onions, thyme, sage, garlic, flour, salt, butter, fresh italian parsley

Taken from www.food.com/recipe/venetian-calf-liver-and-onions-98881 (may not work)