Serves 8
30 min
Chopped Liver with Caramelized Onions
Recipe GLPR90fd1a9c25f050
A traditional Jewish appetizer featuring tender chicken livers combined with sweet caramelized onions and hard-boiled eggs, minced together into a rich, flavorful spread. Serve on matzo, crackers, or bread as a classic starter.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 pound Fresh chicken livers
Kosher salt
Freshly ground black pepper
3 tablespoons Vegetable oil, olive oil, or chicken fat
2 Large onions, diced
3 Hard-boiled eggs
Directions
Place chicken livers in a bowl, pat dry with paper towels, and season generously with kosher salt and freshly ground black pepper.
Heat 2 tablespoons of oil in a large skillet over medium heat. Add the diced onions and cook, stirring frequently, for 12 to 15 minutes until the onions are deeply caramelized and golden brown. Transfer to a plate and set aside.
In the same skillet, add the remaining 1 to 2 tablespoons of oil over medium-high heat. Once hot, add the seasoned chicken livers and cook for 5 to 7 minutes, stirring occasionally, until cooked through and no longer pink inside (internal temperature should reach 165°F). Remove from heat.
Peel the hard-boiled eggs and chop them into pieces.
Combine the cooked chicken livers, caramelized onions, and chopped eggs in a food processor. Pulse until the mixture reaches your desired consistency—coarse for a chunky texture, or continue pulsing for a finer spread.
Transfer to a serving bowl and taste for seasoning, adjusting salt and pepper as needed. Serve at room temperature or chilled with matzo, crackers, or bread.
