Heat the olive oil and butter in a sauté pan over a medium heat. Add the onions and cook until soft for about 4-5 minutes, add the sugar and continue to cook until lightly caramelised.
Cut the liver into lengths 3cm x 3cm long, dip the liver into seasoned flour and shake off any excess.
Cook the liver in the pan and sauté for 4- 5 minutes or until golden brown. Stir in the Madeira.
Put the caramelised onions on a serving plate topped with the liver and garnish with parsley. Delicious served on a bed of mashed potato.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.