Savory Pan-Seared Liver with Caramelized Onions

1Begin by cleaning the liver under cold running water. Pat it dry with paper towels and slice it into even pieces, about 1/2 inch thick.

2In a large skillet, heat 2 tablespoons of butter (4 tablespoons) and 2 tablespoons of olive oil (2 tablespoons) over medium heat until melted and hot.

3Add the sliced onions (2 large) to the skillet and sauté them for about 10-15 minutes, stirring occasionally, until they are golden brown and caramelized. Remove the onions (2 large) from the skillet and set them aside.

4In the same skillet, add the remaining 2 tablespoons of butter (4 tablespoons). Once melted, add the liver slices in a single layer. Season with garlic powder (1 teaspoon), paprika (1 teaspoon), salt, and pepper.

5Cook the liver for about 3-4 minutes on each side, or until browned and cooked through but still slightly pink in the center. Avoid overcooking to keep the liver tender.

6Once cooked, remove the liver from the skillet and let it rest for a couple of minutes.

7To serve, place the liver on a plate, top with the caramelized onions (2 large), and garnish with fresh parsley.