LIVER AND ONIONS

2 onions, peeled and sliced
1 tablespoon margarine
1 - 1 1/2 lbs beef (or calves) liver
1 tablespoon margarine
Salt, to taste
Pepper, to taste
1/4 cup water (more as needed during cooking)
In small skillet, melt 1 tablespoon margarine over medium heat. Add sliced onions and stir until coated with margarine. Cook, stirring occasionally, over low heat for 2 to 3 minutes. Add approximately 1/4 cup water and cover. Continue to cook over low heat.
In large skillet, melt 1 tablespoon margarine. Cut liver into serving size pieces; salt and pepper to taste. Sauté over medium heat until done, turning once. Serve onions over liver. (Be sure to have at least enough onions to completely cover the liver if you want it to be really good!)