#291 liver & onions

1 lb beef liver
flour
salt/pepper
1 large yellow onion (sliced medium)
1 tbsp butter
olive oil
splash white wine (~1 tbsp)

Add 1/2 tbsp butter and 1/2 tbsp olive oil to a pan, heat and add onions. Saute over medium heat until carmelized & brown ~10-15 mins then add white wine and scrap off the bits on the bottom of the pan. In a cast iron skillet melt remaining butter and enough olive oil to coat bottom of pan. Rinse liver, dry with paper towels and dip in flour (mix a pinch salt/pepper with flour). Fry in the oil/butter ~3 mins each side, turn off heat, cover with tin foil and let sit 1-3 mins to cook through. Serve with onions.