The real trick to not overcooking liver is to buy it whole and have it sliced an eighth of an inch thick. I buy it that way but slice it myself. Now a hot skillet and only a minute or so a side and you would never know it's the same meat. Do the onions the same way, thin sliced and quick cooked. It cooks best in either real butter or bacon grease.

I don't eat it very often anymore because frankly the way you cook it is unhealthy and organ meats are far more unhealthy than we thought. Not heart healthy at all!! But cooked "my way" once in a great while?   DAMN....it's really great!!!

Spaw