Cut the onions into half rings, melt half of the butter in a deeper pan and sweat the onions very slowly (20-25 minutes) at a low temperature until they turn brown, stirring frequently. Then salt and pepper. Towards the end you can increase the temperature for a few minutes so that the onions brown better and get that nice roasting taste.
In the meantime, rinse the liver and remove large blood vessels and fat. Then pat dry, toss thoroughly in flour and knock off the excess flour a little.
Remove the onions from the pan and set aside. Melt the remaining butter in the pan and sear the liver on all sides. Then add the onions again.
Let the whole thing simmer on a low flame for about 15 minutes, stirring occasionally. Then turn off the stove and let it rest for another 5 minutes, season again with salt and pepper. This makes the liver tender as butter and stays nice and juicy.
Homemade mashed potatoes go best with this. You can also take turkey liver, but it is larger and therefore usually not as tender as chicken liver.
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