Creating beef liver and onions is an easy process if you follow these simple steps:

1. Prepare the Liver: Rinse the liver slices under cold water and pat them dry with paper towels. If desired, dredge each piece in flour for a crispier texture when cooked.

2. Slice the Onions: Thinly slice the onions into rings or half-moons for even cooking.

3. Heat the Skillet: In a large skillet, melt 2 tablespoons of butter or oil over medium heat.

4. Cook the Onions: Add the sliced onions to the skillet and sauté for about 5-7 minutes or until they begin to soften and turn golden brown. Stir occasionally to avoid sticking.

5. Remove Onions: Once caramelized, use a slotted spoon to remove the onions from the skillet. Set them aside.

6. Cook the Liver: In the same skillet, add another 2 tablespoons of butter or oil, increasing the heat slightly. Once hot, add the liver slices in a single layer. Cook for about 2-3 minutes on each side, or until browned and cooked through.

7. Season: During the last minute of cooking, sprinkle the liver with salt and black pepper to taste.

8. Combine: Return the sautéed onions to the skillet with the liver, gently mixing them together for 1-2 minutes to allow the flavors to meld.

9. Serve: Garnish with chopped parsley before serving if desired.