Chopped Chicken Liver with Caramelized Onions

Name: Chopped Chicken Liver with Caramelized Onions
Yield: Yield: about 6 to 9 Generous Appetizer Portions
Cuisine: United States
Ingredients: 6 to 8 tablespoons best-quality olive oil, or 5 tablespoons olive oil plus approximately 1 to 3 tablespoons Olive Oil Schmaltz or Poultry Schmaltz; ¼ teaspoon brown sugar (optional; use if the balsamic vinegar is rough, or with the wine vinegar); soft lettuce, Belgian endive or radicchio leaves; radishes, scallions, ripe tomatoes, black olives; thinly sliced rye, matzoh or other crackers, or challah; Grated Black Radish and Endive Salad in Shallot Vinaigrette; 5 cups very thinly sliced onions, plus 1 cup coarsely chopped (about 1½ pounds total); Salt and freshly ground black pepper; 4 large eggs; 1 pound fresh (not previously frozen) chicken livers, rinsed, fat and any green spots removed; 1 to 2 tablespoons balsamic vinegar or 1 tablespoon mild red wine vinegar

Preparation info

Yield: about
6 to 9
Generous Appetizer Portions

Difficulty
Medium

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.

Ingredients

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

Americas
United States
Dinner
Starter

Method

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