Cut the onions into half rings. Melt half of the butter in a deeper pan over low heat. Add the onions and cook slowly for 20-25 minutes, stirring frequently, until they turn brown. Towards the end, increase heat to medium-high for 2-3 minutes to develop a better roasted taste. Season with salt and pepper.
While the onions cook, rinse the chicken liver and remove large blood vessels and fat. Pat dry. Toss thoroughly in flour and shake off the excess flour.
Remove the onions from the pan and set aside. Melt the remaining butter in the pan over medium-high heat. Sear the liver on all sides until browned. Return the onions to the pan.
Reduce heat to low and simmer for 15 minutes, stirring occasionally. Turn off the heat and let it rest for 5 minutes. Season again with salt and pepper.
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