Liver and Onions Venetian Style

• 4 tablespoons olive oil
• 2 tablespoons butter
• 4 onions, sliced thin
• 3/4 teaspoon salt
• 1 1/2 pounds 1/2-inch-thick slices calf's liver, cut into 1 1/2-inch squares
• 1/4 teaspoon fresh-ground black pepper
• 6 fresh sage leaves, or 1/2 teaspoon dried sage

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. Add the onions and cook, stirring occasionally, for 10 minutes.
3. Stir in 1/4 teaspoon of the salt.
4. Reduce the heat to moderate and cook, stirring frequently, until the onions are well browned, about 5 minutes longer.
5. Remove.
6. Sprinkle the liver with the remaining 1/2 teaspoon salt and the pepper.
7. In the same pan, heat the remaining tablespoon oil and 1/2 tablespoon butter over high heat.
8. When the pan is very hot, add the liver and sage.
9. Cook, stirring, until just done, 1 to 2 minutes.
10. Remove from the heat, return the onions to the pan, and toss.

olive oil, butter, onions, salt, s liver, freshground black pepper, sage

Taken from www.foodandwine.com/recipes/liver-and-onions-venetian-style (may not work)