Preparation time: 30 minutes
Cooking time: 20 minutes
 

1. Remove the stems from the new onions. Finely chop half the onions and halve the remaining ones. Place the chopped onions in a bowl. Chop the basil and add it to the bowl with 1 Tbsp. olive oil and combine.
2. Lay the liver slices flat; season with salt and pepper. On each slice, spread half the onion-basil mixture (1). Roll the slices up into two little roasts and tie them with kitchen string.
3. In a cocotte or Dutch oven, heat 2 Tbsp. olive oil. Add the liver and brown on each side for 2 minutes. Add the remaining new onions and cook, covered, for 10 minutes. At the end of that time, remove the liver from the pot and set aside.
4. Deglaze the pot with the balsamic vinegar, scraping up the cooking juices with a wooden spoon; reduce over the heat for 3 minutes.
5. Slice the liver roasts, pour the sauce over top and serve immediately.