Absolute Best Liver and Onions
2 pounds sliced beef liver
1 1/2 cups milk, or as needed
1/4 cup butter, divided
2 large Vidalia onions, sliced into rings
2 cups all-purpose flour, or as needed
salt and pepper to taste

Gently rinse liver slices under cold water, and place in a medium
bowl. Pour in enough milk to cover. Let stand while preparing
onions. (I like to soak up to an hour or two - whatever you have
time for.) This step is SO important in taking the bitter taste of
the liver out.
Melt 2 tablespoons of butter in a large skillet over medium heat.
Separate onion rings, and saute them in butter until soft. Remove
onions, and melt remaining butter in the skillet. Season the flour
with salt and pepper, and put it in a shallow dish or on a plate.
Drain milk from liver, and coat slices in the flour mixture.
When the butter has melted, turn the heat up to medium-high, and
place the coated liver slices in the pan. Cook until nice and brown
on the bottom. Turn, and cook on the other side until browned. Add
onions, and reduce heat to medium. Cook a bit longer to taste. Our
family prefers the liver to just barely retain a pinkness on the
inside when you cut to check. Enjoy!
 Serve with Rice &Hot sauce:)