Chopped Chicken Liver with Caramelized Onions

Name: Chopped Chicken Liver with Caramelized Onions
Yield: Yield: 6–9 generous appetizer servings
Ingredients: 1 pound fresh (not previously frozen) chicken livers, rinsed, fat and any green spots removed; 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; 6–8 tablespoons olive oil, or 5 tablespoons olive oil plus approximately 1–3 tablespoons Olive Oil Schmaltz; 4 large eggs; Salt and freshly ground black pepper; 5 cups very thinly sliced onions, plus 1 cup coarsely chopped (about 1½ pounds total); 1–2 tablespoons balsamic vinegar (if the vinegar is rough or if you must substitute instead 1 tablespoon mild red wine vinegar, you will also need ¼ teaspoon brown sugar)

Preparation info

Yield:
6–9
generous appetizer servings

Difficulty
Easy

Appears in

The Gefilte Variations

By Jayne Cohen

Published 2000

About

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

Ingredients

4 large eggs
6–8 tablespoons olive oil, or 5 tablespoons olive

Side dish
Starter
Jewish

Method

Preheat the broiler.
Hard-boil the eggs, cool, and peel (see Cook’s Note). Cut the eggs into eighths.
In a 10- to 12-inch heavy skillet, warm 3