450g chicken livers (washed and drained, if frozen defrosted night before in the fridge)
30g unsalted butter
1 tsp sea salt
ground black pepper
2 onions (sliced)
2 tbs corn or rapeseed oil
Fry onions on oil till golden brown, move to some container and leave aside.
On the same frying pan fry livers on butter, season with salt and pepper.
Stir from time to time but not too often.
When there is no more water add onions and fry some more till livers starting to burn.
Serve 2-3 people.