Recipe courtesy of Will Wallace.
ingredients
directions
Cut the liver into a thin julienne. Set aside.
Peel and slice the onion very thinly. In a hot pan, add the olive oil and then the onions. Caramelize the onions on high heat for 2 to 3 minutes, stirring constantly. Turn the heat down then slowly cook the onions for another 15 to 20 minutes. When they are a deep golden brown, transfer to another dish.
Clean out the pan then heat some more oil in it. Dry the liver and season it with salt and pepper. Cook the liver very quickly over high heat so there is a nice crisp edge. Do not over crowd the pan. Cook in batches if you need to. Remove the liver and keep warm.
Deglaze the pan with the wine. Loosen any cooked on bits with a wooden spoon. Add the hot stock and on medium heat reduce the sauce to half. Add in cold butter and adjust the seasoning. Add the liver and onions back to the sauce. Mix well. Garnish with chopped parsley.