Sliced Liver with Melted Onions

Remove the white membranes from the liver. Cut into slices of about 15 g each. In a bowl, put the butter, white wine and finely chopped onions, cooled down. Season with salt and pepper.

Put it on the stove, cover it and let it cook for half an hour, so that the onions dissolve.

Monitor the cooking from time to time. If the wine evaporates too much, add tap water. Remove from heat and keep warm. When serving, the onions should appear slightly creamy.

In another frying pan, melt the clarified butter. Pour in the shredded liver and sizzle over a brisk flame for 1 minute on both sides, leaving it pink inside. Season with salt and pepper. Put the onions on the heated plates, put the liver on the onion fat and dress it up with chervil stalks.

By the way, did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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