Place slices of onion on the melted mix of olive oil and butter.
Add bay leaf, parsley and let simmer covered, for about 10 minutes.
To this mixture add thin slices of veal liver, sprinkle with Vegeta Gourmet Stock Powder, and stir in a little water.
Keep simmering for maximum 5 minutes.
Sprinkle prepared liver with pepper and serve it with cooked polenta.
Prior to cooking the liver you can also coat lightly in some flour. This will prevent sticking.