Instructions: Peel the onions and slice them not too thinly.

Warm the oil and one of the slices of butter in a shallow pan and add the onions.

They must cook on a slow heat for about 30 minutes by which time they should be soft golden in colour and caught slightly on the edges.

Turn up the heat and reduce most of the liquid then add the bacon.

Cook for a couple of minutes until the bacon fat is golden then sprinkle with the flour.

Cook for a few minutes at a moderate heat stirring from time to time then add the stock a shake or two of Worcester sauce and salt and black pepper.

Simmer stirring as the sauce thickens for about 10 minutes.

In another pan melt the second piece of butter.

When it foams and froths add the liver.

Cook for a minute at a high heat then turn the liver and cook the other side the process should take barely a minute on either side.

Serve with the onion gravy.

The trick to perfect fried onions is having the patience to let them cook slowly. A dash of vinegar at the end will stop them from becoming overly sweet.

Serves 2

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.