1. Start by rinsing the liver and soaking in milk. Soak the liver in milk for one hour in the refrigerator.
   4 slices Beef Liver, 1 Cup (236 ⅗ ml) milk
2. While the liver is soaking, start caramelized the onions.
3. Slice the onions in ¼ inch slices. Heat 3 tablespoons butter to the point of foaming in a cast iron or large skillet.
   6 Tablespoon Butter
4. Add the onions in a single layer and drop the heat to low. Do not disturb the onions for 15 minutes.
   2 large onions
5. Stir the onions and then every 10 minutes after until the onions are caramelized. This should take up to 45 minutes. Low and slow is the key.
6. Once the onions have caramelized transfer them to a clean plate and cover with foil to keep warm.
7. Remove the milk soaked liver from the milk bath and pat it dry with paper towels.
8. Dredge the beef liver in seasoned flour, coating all surfaces, pressing it into the flour.
   ½ Cup (62 ½ Gram) Flour, All Purpose
9. Heat the remaining butter with a few tablespoons of olive oil to the point of almost smoking.
10. Gently lay the flour coated liver in the hot oil and quickly sear in the oil for no more than 3 minutes per side.
11. Remove from the frying pan and serve with the caramelized onions.

Sous Vide Liver And Onions

1. Start by rinsing the liver and soaking in milk.
2. Soak the liver in milk for one hour in the refrigerator.
3. After soaking the liver, remove it from the milk bath and place it in a sous vide bag.
4. Heat the sous vide to 130 F . Use the water displacement method to press the air out of the bag and secure the bag to the edge of the cooing vesel. Cook for 30 minutes.
5. While the lover cooks, start carmalizing the onions.
6. Slice the onions in ¼ inch slices.
7. Heat 3 tablespoons of butter to the point of foaming in a cast iron skillet or heavy bottom pan. Add the onions in a single layer and drop the heat to low.
8. Do not disturb the onions for 15 minutes.
9. Stir the onions and then every 10 minutes after until the onions are caramelized. This should take up to 45 minutes. Low and slow is the key.
10. Once the onions have caramelized transfer them to a clean plate and cover with foil to keep warm.
11. Remove the liver and pat it dry with paper towels.
12. Dredge the beef liver in seasoned flour, coating all surfaces, pressing it into the flour.
13. Heat the remaining butter with a few tablespoons of olive oil to the point of almost smoking.
14. Gently lay the flour coated liver in the hot oil and quickly sear in the oil for no more than 1 minute per side.
15. Remove from the frying pan and serve with the caramelized onions.