Wash the pork liver and remove the membranes. Cut it up into 1 1/2″ (4 cm) pieces. Prepare a marinade from 1/2 the oil, the cayenne pepper, pressed garlic, black pepper, paprika, crumbled savory and salt. Put the pork liver pieces in it to sit for about 30 min.
In the meantime, cut the onions into crescents. Pour part of the marinade into a suitable glass cooking tray.
Add in 1/2 the onions, rubbed with a little salt, to release their juice. Arrange the chopped liver on top and the rest of the onions.
Pour on the remaining marinade after adding the melted butter and white wine to it. Bake in a preheated 320°F (160 °C) oven with the fan off until semi-cooked.
Sprinkle with the grated cheese and finish baking on the upper element. Once fully ready, sprinkle with chopped parsley. While still hot, serve with a seasonal salad.