Fegato alla veneziana

Thinly slice the yellow onions into half-moon shapes.

Rinse the Calf's liver under cold water and pat it completely dry with paper towels. Slice the Calf's liver into very thin strips, approximately 0.5 cm thick.

In a large skillet, melt the Unsalted butter with the Extra-virgin olive oil over medium-low heat. Add the sliced yellow onions and a pinch of Fine sea salt. Cook gently, stirring occasionally, for 15-20 minutes until the yellow onions are very soft, translucent, and slightly caramelized but not browned.