For the roasted liver, cut the onion into rings and the liver into strips. First, fry the onion in a pan until translucent, add the unseasoned liver and fry.
When the liver has taken on a nice color, season with salt, pepper and marjoram and dust with a little flour. Pour in the soup and bring to the boil.
Make sure that the cooking time is really short, otherwise the liver will be too dry. Arrange the roasted liver and serve.
Preparation Tip:
It is best to prepare the side dishes for the roasted liver in advance, as the dish is ready relatively quickly.
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