Chopped Liver With Caramelized Onions By Russ & Daughters - The History & Recipe

Step 1: Season chicken livers w/salt & pepper. Heat 2 tbsp of oil in 12-in skillet over med-high heat until shimmering. Add chicken livers & sauté until the livers are lightly brown & still pink in the center (about 5 min). Remove w/a slotted spoon & let cool. Pour off any residual juices in the pan.

Step 2: Add the rest of the oil & heat over low heat. Add the onions, season w/salt & pepper. Cook (stirring often) until the onions are caramelized (about 30-40 minutes). Remove from heat and allow onions to cool.

Step 3: Coarsely chop the livers. Add them to a food proc & pulse until smooth (or until the desired consistency is achieved). Transfer to a med-sized bowl.

Step 4: Dice the eggs, allowing the yolks to crumble. Add the eggs, onions plus whatever cooking liquid remains in the pan to the pureed livers & mix well. Season w/salt & pepper as desired & chill the mixture.

Step 5: TO SERVE: Sprinkle the reserved chopped egg on top (mostly in the center) & serve cold w/crackers &/or rye bread. Chopped liver is best eaten the day it is made, but can be kept in the fridge for 1-2 dys longer.

NOTE: Chopped liver = Almost no visible color or texture. I have always seen it topped w/chopped egg as a garnish, so I added that as part of the recipe.