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I just cook up some bacon until it is crispy, saute onions in the pan after setting the bacon aside. Push the onions to one side of the pan, then cook the liver on the rare side. Serve with the bacon and onions on top.
There's an English-style pub that I go to that serves it cooked as above with bacon and onions, then uses balsamic vinegar to deglaze the pan for a simple sauce. The main thing is not to overcook, or you will feel like you are chewing erasers.
I fry sliced onions in butter until soft, move to one side and add a handful of torn sage leaves, soften, then add peppered liver slices and cook until just cooked - pink inside. Put liver and onions onto warm plates, pour a tiny bit of dry white wine into pan, stir around to get up the sticky bits and pour over the liver. Yummy!