Venetian Calf's Liver With Onions

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SF Gate

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Ingredients

1/3 cup extra-virgin olive oil

2 large sweet onions, thinly sliced (3 1/2-4 cups)

3 tablespoons unsalted butter

1 1/2 pounds calf's liver, cleaned, thin membrane peeled off, cut into strips 1/2 inch x 3-4 inches

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 tablespoon chopped flat-leaf parsley

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