It is best to start with the onions, because they take the longest: peel the onions, cut them in half lengthwise and then cut them diagonally into narrow strips. Fry them in a large frying pan with a little bit of vegetable oil at the beginning, and when they are browned pepper and season with salt, turn the temperature to low and gently steam the onions for about 20 min until they still have a little bit of bite, but are cooked. Stir repeatedly in between, and season again at the end.
While the onions are steaming, rinse the liver slices with cold water, pat them dry with kitchen roll, and on the other side turn them in a little bit of flour that you tap off repeatedly with your fingers so that the liver slices are really only very thinly dusted. Then roast them in enough butter at medium heat, now first season with salt and pepper, after three minutes turn them to the other side and roast them for another three minutes, then put them in the oven heated to 80 °C and keep them warm.
Cut out the core of the apples with a good old cookie cutter, remove the skin and cut diagonally into one-centimeter-thick rings, which you roast in the drippings of the liver on both sides for two minutes each over medium heat – they should not become so soft that they fall apart.
To serve, place the apple rings on top of the liver slices and spread the onion evenly over them.
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