This classic dish combines tender beef liver with sweet caramelized onions, creating a rich and flavorful meal. Ensure not to overcook the liver for the best texture and taste.

#### Ingredients:

- ¼ cup flour

- 1 lb beef liver

- ¼-½ cup butter

- ½ tsp salt

- ⅛ tsp pepper

- Olive oil, as needed

- 1-2 tbsp fresh minced sage

- 2 cups thinly sliced onions

- ½ cup beef stock

- 1 tbsp minced Italian parsley

- ¼ cup dry white wine

#### Steps:

1. **Prepare the Coating**:

   - In a plastic bag, combine the flour, salt, and pepper.

   - Cut the liver into ½-inch slices and place them in the bag. Shake to coat the liver pieces evenly with the flour mixture. This step helps to soften the taste of the liver.

2. **Caramelize the Onions**:

   - In a skillet, heat 3 tablespoons of butter with a dash of olive oil over medium-high heat.

   - Add the sliced onions and sauté until they become tender and develop a glossy sheen.

   - Once caramelized, transfer the onions to a dish and season with salt and pepper.

3. **Cook the Liver**:

   - In the same skillet, add 4 tablespoons of butter and a dash of olive oil. Heat until melted and hot.

   - Add the liver slices and cook for about 5 minutes, ensuring they brown but remain tender inside. Liver is best when cooked to medium rare.

4. **Combine and Heat Through**:

   - Return the caramelized onions to the skillet with the liver. Stir to combine and heat through.

5. **Create the Sauce**:

   - Transfer the liver and onions to a serving plate.

   - In the skillet, add the beef stock and white wine to deglaze the pan, scraping up any browned bits from the bottom.

   - Cook until the liquid reduces and thickens into a sauce.

6. **Serve**:

   - Pour the sauce over the liver and onions.

   - Garnish with minced parsley.

   - Serve immediately.

### Tips:

- **Caramelizing Onions**: Take your time to properly caramelize the onions. This process brings out their natural sweetness and enhances the overall flavor of the dish.

- **Cooking the Liver**: Do not overcook the liver. It should be tender and slightly pink inside for the best texture and taste.

- **Deglazing**: Ensure you scrape all the flavorful bits from the bottom of the skillet when deglazing to incorporate them into the sauce.

Enjoy this delicious and nutritious dish, perfect for a hearty meal!