Sauteed Calf's Liver with Onions, Lemon and Sage

• 1/2 cup extra-virgin olive oil
• 3 medium red onions, halved lengthwise and sliced 1/4 inch thick
• 3/4 cup all-purpose flour
• Salt and freshly ground pepper
• 1 1/2 pounds calf's liver, sliced 1/3 inch thick
• 1 cup chicken stock or canned low-sodium broth
• 8 sage leaves
• 2 tablespoons fresh lemon juice

1. In a large, heavy saucepan, heat 1/4 cup of the olive oil until shimmering.
2. Add the onions and cook over moderate heat until softened and lightly browned, about 10 minutes.
3. In a large pie plate, season the flour with salt and pepper.
4. Dredge the slices of liver in the flour, shaking off any excess.
5. In a large skillet, heat the remaining 1/4 cup of olive oil until shimmering.
6. Add the liver slices and cook, turning once, until browned and just cooked through, about 5 minutes.
7. Transfer the liver to a platter, cover loosely with foil and keep warm.
8. Pour off any excess oil from the skillet.
9. Add the stock and boil until reduced by half, about 5 minutes.
10. Add the onions, sage and lemon juice and cook for 2 minutes; season with salt and pepper.
11. Spoon the onion-and-lemon sauce over the liver and serve.

extravirgin olive oil, red onions, flour, salt, chicken stock, sage, lemon juice

Taken from www.foodandwine.com/recipes/sauteed-calfs-liver-with-onions-lemon-and-sage (may not work)