- 1 lb chicken livers, already broiled/koshered
- 3 tablespoons schmaltz or neutral oil, divided
- 2 large onions, thinly sliced
- 1 teaspoon sugar
- 2 tablespoons dry red wine or brandy
- 3 hard-boiled eggs, peeled
- 1 clove garlic, minced
- Salt and black pepper
- 1 teaspoon fresh thyme leaves (optional)
- Crackers or challah, for serving
Classic Chopped Liver with Caramelized Onions
Ingredients
Method
- Heat 2 tablespoons schmaltz or oil in a large skillet over medium-low heat; add the onions and a pinch of salt.
- Cook the onions slowly, stirring occasionally, 20-25 minutes until deeply caramelized and golden brown; sprinkle the sugar over them in the last 5 minutes to help deepen the color.
- Push the onions to one side of the pan; add the remaining oil and garlic and saute 30 seconds.
- Add the already-broiled chicken livers to the pan and saute 2-3 minutes just to warm through and pick up flavor, since they're already cooked from broiling.
- Pour in the red wine or brandy, scraping up any browned bits, and let it bubble and mostly cook off, about 1 minute.
- Transfer the livers, about two-thirds of the onions, and the hard-boiled eggs to a food processor.
- Pulse until you reach a coarse, spreadable texture, don't over-process into a smooth paste; season with salt, pepper, and thyme.
- Transfer to a serving bowl and top with the reserved caramelized onions.
- Chill at least 30 minutes to let the flavors meld, or serve warm alongside crackers or fresh challah.
Chef's tip
The splash of wine or brandy deglazing the pan adds a subtle depth that separates this from basic chopped liver; just be sure to cook it down so only the flavor remains.
