1. Peel the onion and cut it into medium rings. Separate the rings.
2. Heat the onion in a pan with a little oil.
3. Wash the liver thoroughly under running water and pat dry with paper towels. On a cutting board, cut the liver into thin slices about 1 cm thick using a sharp knife, removing the membranes and veins. 4. In a bowl, combine 5 to 6 tablespoons of flour with a teaspoon of salt. Mix well and coat the liver slices. Gently shake off any excess flour and place them in the pan over the sautéed onion. Reduce the heat to medium and add a little oil if necessary. 5. Fry the liver for 1 to 1.5 minutes, then turn it over, making sure not to touch the onion. Because the liver is fried over the onion, it doesn’t come into direct contact with the hot pan, preventing it from burning. This deliciously infuses the slices with the sautéed onion flavor.
6. Fry the liver on the other side until golden brown, then stir it into the onion, cover, and cook for another 15 to 20 seconds. 7. Remove from the heat, place the liver on a plate, add the sautéed onion, and serve. Enjoy!
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