Cut the liver into strips. Place flour in a shallow dish. Turn the liver strips in the flour to the other side and tap them. Heat oil in a hot frying pan and sear the liver in it, set aside.
Cut the vegetable onions into strips and in the same frying pan sauté the onions until translucent, extinguish with white wine vinegar and add clear soup. Bring everything to a boil and fold in butter.
Chop the parsley and add to the onions with the liver.
Season to taste with salt and freshly ground pepper.
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