Ingredients
Units
Scale
- 1 lb raw livers (or buy already broiled from butcher)
- 2–3 Tbsp olive oil or schmaltz
- 2 onions, sliced
- ¼ cup olive oil
- ⅓-½ cup sweet wine or brandy
- 2 hard-boiled eggs, chopped
- fresh thyme
- salt and pepper, to taste
Instructions
- If livers are raw, set oven to broil. Place livers on a baking sheet lined with foil in a single layer.
- Broil until livers are just no longer pink in the middle, about 3-4 minutes each side. Allow to cool slightly.
- In a large sauté pan over medium heat, add 2-3 Tbsp olive oil or schmaltz. Add onions and cook for 15-20 minutes, until onions are browned.
- Place livers, half the onions, ¼ cup olive oil, ⅓ cup sweet wine or brandy and the leaves of 2-3 fresh thyme sprigs into a food processor fitted with blade. Pulse a few times.
- Taste, adding around ¼ tsp salt and ⅛ tsp pepper. Add more to taste. You can also add more wine or brandy at this point depending on desired consistency and taste. Pulse a few more times.
- Scoop liver mixture into a large bowl. Fold in chopped hard boiled eggs and the other half of the fried onions. Serve with a sprinkle of fresh thyme, if desired.
Notes
The chopped liver can be kept refrigerated in an airtight container for up to four days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Ashkenazi