Calves Liver with Onions

2 onions (julienne)
3 oz clarified butter
1/8 tsp kosher salt
¼ tsp ground black pepper
1 c white wine
1 tbl parsley (minced)
8 – 3oz slices of calves liver
½ c ap flour

In a sauté pan over medium heat add 1 ½ oz butter. Add onions, salt and pepper. Cook for 4-5 minutes. Add white wine and reduce by 3/4 th’s. Hold onions warm. In a separate pan add remaining butter over medium heat. Dredge calves liver in ap flour then place in pan and cook for 2-3 minutes per side. Plate and top with onions then serve.