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Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
Ground onion — rubs, dressings, soups, universal seasoning
Record your recipes and experiments — organized cooking journal
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Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
Ground onion — rubs, dressings, soups, universal seasoning
Record your recipes and experiments — organized cooking journal
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Heat 2 tablespoons olive oil in a heavy 8 or 10 inch skillet. Add onions and cook over moderate heat, for 7-8 minutes, stirring frequently. Stir in the sage, cook 2-3 minutes longer, until the onions are limp and lightly colored. Set aside, off heat. Pat the liver strips dry with paper towels and season them with salt and a few grindings of pepper. In another large heavy skillet, heat the remaining 2 tablespoons of oil until a light haze forms over it. Drop in the liver strips and saute them, turning frequently, for 2 or 3 minutes, or until they are lightly browned on all sides. Stir in the onions and cook with the liver for 1 or 2 minutes. Transfer the liver and onions to a heated platter. Immediately pour the white wine vinegar into the skillet and deglaze. Pour the sauce over the liver and onions and sprinkle with the chopped parsely. Serve immediately.