Liver and Onions

• Flour
• Beef, chicken or lamb liver, what ever is your favorite
• 4 to 5 large sweet onions, halved and sliced thin 
• Olive oil, enough to cover the bottom of your skillet
• 1/2 cup butter, divided, 1 stick 
• Salt
• Pepper
• Cast Iron or your favorite heavy skillet 

1. Preheat a skillet a little over medium setting. 
2. Add oil to cover the bottom of skillet; add ¼ cup butter and melt in with olive oil for great flavor.
3. Cook onions with salt and pepper until golden brown, turning occasionally. 
4. About 30 or so minutes. 
5. With a slotted spoon place onions in a pie plate and put in oven preheated on low, about 250 degrees F. to keep warm while cooking liver. 
6. Wipe out skillet because oil will be sticky from onions. 
7. In a pie plate coat liver pieces in flour, tossing to coat well. 
8. Add oil to coat bottom of skillet; add ¼ cup more butter, stir to combine. 
9. Over medium high place coated liver to skillet and fry liver about 4 to 5 minutes, turn, salt and pepper liver, cook on second side about 3 to 4 minutes. When done, cut liver to ensure liver is cooked thru. 

Serve liver on platter and top with hot caramelized onions. 

Serve with potatoes, rice, veggies, corn bread, biscuits…make your own family favorite meal today!