1. Peel the onions and slice them into very thin half-moons.
2. Melt the olive oil and butter in a wide frying pan, add the onions and cook covered over low heat for 25-30 minutes, stirring occasionally, until soft, sweet and golden; finally pour in the white wine and let it evaporate.
3. Trim the liver of any membranes and veins and cut it into thin strips about 5 mm wide.
4. Push the onions to the edge of the pan, turn the heat to high and cook the liver in the middle for 2-3 minutes, stirring constantly, until cooked through; the centre must reach 75 °C for at least 30 seconds, so continue cooking if necessary.
5. Toss with the onions and only now season with salt and pepper, then sprinkle with chopped parsley.
6. Serve at once - in Venice it comes with fried or grilled polenta.
Tip: Thin liver strips cook quickly: check that they are cooked through as required, then do not cook them any longer than necessary.
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