Venetian Style Liver and Onions

Ingredients

• 7/8 pound/400 g liver (ideally veal and ideally from a young animal, beef will work if need be, sliced thinly, 2 mm or about 1/8 inch)
• 7/8 pound onions (peeled and finely sliced)
• 3 tablespoons olive oil
• 3 tablespoons butter (unsalted)
• 1 to 2 tablespoons broth (or unsalted bouillon )
• Salt and black pepper to taste
• 1/3 cup parsley (finely minced)
• Optional: 1/2 lemon (juiced)

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