Wash the liver and tab dry with a paper towel.

Cut into bite-sized pieces.

Peel and cut the onions into small slices.

Melt butter in a large pan over medium heat.

Add the onion slices and fry them until translucent.

Add the liver and fry until slightly browned.

Sprinkle with flour and stir well.

Add the wine and simmer on medium heat for a couple of minutes until the liver is just done.

Season with salt, pepper, sugar and marjoram.

Serve with mashed potatoes, fried potatoes or spaetzle and a vegetable side dish or side salad.