Chopped Chicken Liver with Caramelized Onions

Preparation info
  • Yield:


    generous appetizer servings
    • Difficulty


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.


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


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