Liver in White Wine

Preparation:

Preparation: Slice the veiled onion and brown it in the butter. Add the liver, add salt and pepper and cook over high heat, turning often. When the liver is ready, remove it from the pan and keep it warm. Add the wine to the cooking juices and let it reduce. Pour the sauce over the liver, sprinkle it with the parsley, garnish with the lemon wedges and serve piping hot.