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BUDGE, Here is a wonderful family recipe, that we modified with Vidalia onions, and made it even better.. This is a bit bigger than a single serving, however you can freeze the rest for another couple of great meals. Put the remainer away in the portions you want to eat them and pop them in the micro for about 3 minutes when needed.
I CAN'T BELIEVE IT'S LIVER AND ONIONS

I know, I can here it now.. I will never eat liver, not in a box or with a fox.. But this is different, this is the only way to prepare it and you will become a liver and onion freak, just like everyone that I fix it for.. Really!
The secret is doing these three easy steps;
1) Slice the liver in strips, and marinate in milk overnight.
2) Don't mess with it as you cook, turn as little as possible. Do not overcook it!
3) Vidalia onions
2 pounds calves liver, (beef will do), sliced in about 2" strips
1 1/2 cups whole milk
1/4 cup real butter
2 large Vidalia onions, sliced into rings
2 cups all-purpose flour, or as needed
salt and fresh ground pepper to taste
Prepare the night before. If you can't wait overnight, let it soak as long as possible, 2 hours minimum..
Slice and rinse liver under cold water, and place in a medium bowl, and pour in enough milk to cover. Cover and place in fridge until you need them.
1) Using a large heavy skillet, melt 2 tablespoons of butter over medium heat.
2) Slice onions into rings, and sauté them in butter until soft. Remove onions, and melt remaining butter in the skillet. Dust and season them in the flour with salt and pepper. Set them aside. Drain milk from liver, and coat slices in the flour mixture.
3) Raise the heat in the skillet to med-high, and sauté the coated seasoned liver cooking until golden brown on the bottom. Turn once, and cook on the other side until browned. Remove and set aside..
4) Add onions, and reduce heat, and finish onions until browned, don't burn butter..
For gravy, add a bit of flour that has been diluted with a small amount of water, (or as I prefer, corn starch) and sauté until in thickens a bit.. You will love this.. ENJOY!