Calves’ liver with sweet onions

Those who go ‘eergh’ and turn the page haven’t tasted the classic Venetian combination of thinly sliced calves’ liver and sweet melting onions. Tradition dictates the liver is cooked with the onions, but I prefer to sear it quickly in a separate pan. Calves’ liver is relatively cheap, so buy more than you need, and trim it well into large pieces that are easy to slice.