Here is a simple recipe for liver and onions in case the one you are use to has flour in it.
I prefer more onions and less boullion than recommended and did not like it with Parmasan cheese. Be careful to overcook.
LIVER AND ONIONS
1 pound of calves or beef liver, 1/4 in thick, cut into thin strips
2 medium onions, sliced
3 tbs beef bouillon
Grated Parmesan or Romano cheese
Remove veins and outer skin of liver and wipe with damp paper towels before cutting into strips. Coat a skillet with nonstick vegetable spray. Saute onions in bouillon until transparent. Add liver strips, salt and pepper, and cook, stirring, until liver is browned (about 3 min). Sprinkle with grated cheese before serving. Serves 2 to 3.