Chopped Chicken Liver with Caramelized Onions

Preparation info
  • Yield: about

    6 to 9

    Generous Appetizer Portions
    • Difficulty


Appears in
Jewish Holiday Cooking

By Jayne Cohen

Published 2008

  • About

I often prepare a variation on the voluptuous Parisian chicken liver recipe using fewer eggs. It derives its exceptional lightness–and slightly sweet taste–from a puree of caramelized onions.


  • 4 large eggs
  • 6 to 8 tablespoons best-quality olive oil, or 5 tablespoons


Preheat the broiler.

Hard-Boil the eggs, cool, and peel. Cut the eggs into eighths and set aside.

In a 10- to 12-inch heavy skillet, warm 3 tablespoons