Instructions

1. Peel and coarsely chop the onion.
   
2. Heat a small amount of oil in a pan and sauté the onion over low heat for 15 minutes, stirring constantly and adding a bit of water if necessary to prevent burning.
   
3. Deglaze with half of the wine and let the alcohol evaporate over high heat. Cover the pan and continue cooking over low heat for 10 minutes.
   
4. Add the sliced liver to the pan and sear it on both sides for a couple of minutes.
   
5. Pour in the remaining wine and let the alcohol evaporate over high heat. Season the liver with salt and continue cooking over medium heat until the liver is cooked through (about 7-8 minutes).