CookingLouisiana.com offers a recipe for smothered liver and onions that involves sautéing the onions and liver in a pan and creating a gravy using the drippings. To prepare the liver, wash 2 pounds of young calf liver, place in a plastic bag with milk, and chill for about an hour. After an hour, remove the liver from the bag, season with salt and pepper, and dredge in flour.
Sauté 3 or 4 large, thinly sliced onions in a medium skillet with 4 tablespoons of butter. When the onions become slightly browned, remove and set aside. Add 1 cup of canola oil to the pan, and heat to frying temperature. Place two or three of the floured liver pieces into the pan, and fry on each side until golden brown. Remove to a plate, and cover with foil.
After cooking all the liver pieces, add about 2 cups of all-purpose flour to the pan, and cook while stirring to create a medium-brown roux. Add enough chicken stock or water to the pan to reach a medium-thick consistency, and boil down with a pinch of garlic powder. Return the liver and onions to the pan along with 1/2 cup of chopped green onions and 2 minced cloves of garlic. Cook over medium while stirring for about 15 minutes until the liver is cooked through.