By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 8
110 cal · 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.
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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.
Comments
Chicken liver is reliably stocked at Harris Teeter and Food Lion meat counters, and the rest of the ingredients are pantry staples available everywhere. The stated thirty minutes underestimates the work: caramelizing onions properly takes 25 to 30 minutes alone, so expect closer to 40 to 45 minutes total once you factor in cleaning and chopping liver and cooking it through. Cost per serving lands around $1.50 to $2.00, kept low by the chicken liver itself (typically $4 to $6 per pound). This is a make-ahead dish that reheats well and suits a small crowd or a week of lunches, and it's a genuine Southern appetizer that Charlotte cooks know; the main caveat is the real prep time and the assertive texture that won't work for everyone at the table.
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