WOULD ANYONE ACTUALLY EAT LIVER AND ONIONS HERE?

Preparation:

1. Rinse the liver under cold water and pat dry thoroughly.

2. Peel the onions and cut into rings.

3. Rinse and pat dry the sage leaves.

4. Season the liver with salt and pepper, then lightly dust with flour.

5. Immediately fry in hot oil for about 1.5 minutes per side.

6. In the same pan, brown the onions in the remaining oil, then add the sage.

7. Deglaze with balsamic vinegar and white wine.

8. Place the liver on top of the onions and simmer for 5 minutes.

Serve with mashed potatoes.