Source: Food and Wine Quick from Scratch

Liver and Onions Venetian Style
Those who like liver and onions will love this - as will many who don’t. With sweet caramelized onions; melting, perfectly cooked liver; and a sprinkling of sage, this earthy dish makes us swoon with pleasure. Serve it over creamy polenta.
Serves: 4
Prep Time: 10 minutes
Cook Time: 17 minutes


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

In a large nonstick frying pan, heat 3 tablespoons of the oil with 1 1/2 tablespoons of the butter over moderately high heat. Add the onions and cook, stirring occasionally, for 10 minutes. Stir in 1/4 teaspoon of the salt. Reduce the heat to moderate and cook, stirring frequently, until the onions are well browned, about 5 minutes longer. Remove.

Sprinkle the liver with the remaining 1/2 teaspoon salt and the pepper. In the same pan, heat the remaining tablespoon oil and 1/2 tablespoon butter over high heat. When the pan is very hot, add the liver and sage. Cook, stirring, until just done, 1 to 2 minutes. Remove from the heat, return the onions to the pan, and toss.

Wine Recommendation: Brunello di Montalcino is Tuscany’s most exalted wine because it offers a combination of richness, power, and elegance unmatched by any other in the region. Serve one here for a sumptuous experience. A more affordable option is Rosso.