Calf's Liver with Onions and White Wine

1. 4 cup thinly sliced yellow onions
2. 1/2 cup (1 stick) butter
3. 1/4 tsp. crumbled sage
4. 1/4 cup flour
5. 1/2 tsp. salt
6. 1/8 tsp. pepper
7. 1 lb. calf's liver, cut into thin strips
8. 1 Tbsp. minced Italian parsley
9. 3 Tbsp. beef stock
10. 3 Tbsp. dry white wine

In a large skillet, saute the onions in butter with sage for 10 minutes, or until onion is lightly browned and cooked. Combine the flour, salt and pepper in a paper bag. Add the calf's liver and shake the bag to coat the pieces. Add the liver to the onions and butter, and cook over high heat for 5 minutes, stirring constantly. Remove the mixture and place on a warm serving platter. To the pan add the parsley, beef stock and dry white wine. Cook for 1 minute, stirring in all the brown glaze from the bottom of the pan. Pour over the liver and onions and serve immediately.