Time 45m Yield 16 Number Of Ingredients 9 Steps:
Melt butter in a skillet over medium-high heat. Saute onions until translucent, about 5 minutes. Add sugar, stir, and saute until onions are softened and lightly browned, about 5 minutes more. Transfer onions to a food processor, leaving as much butter in the pan as you can. Fry livers in the hot butter until lightly browned on 1 side, about 4 minutes. Turn and continue frying until slightly pink in the center, 3 to 4 minutes more. Add livers to the food processor with the onions. Pour bourbon into the same skillet and bring to a boil while scraping the browned bits off the bottom of the pan with a wooden spoon. Boil until thickened and reduced by half, about 6 minutes. Pour liquid into the food processor. Combine eggs, thyme, salt, and pepper in the food processor with the liver mixture. Process until smooth.
Yield Makes about 3 1/2 cups Number Of Ingredients 7 Steps:
Pulse eggs in a food processor until coarsely chopped and transfer to a large bowl, then chill, covered, until ready to use. Cook onion and garlic in oil in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until onion is golden, about 20 minutes. While onion cooks, trim and rinse livers and pat dry. (Halve any large pieces.) Add livers to onion and increase heat to moderately high, then sauté, stirring occasionally, until livers are just cooked through, 8 to 10 minutes (they should not be pink in center). Transfer mixture (including oil) to a shallow plate and cool to room temperature, about 20 minutes. Pulse liver mixture in food processor until coarsely puréed, then stir into eggs, along with salt and pepper, until combined. Chill, covered, at least 1 hour, then season with more salt just before serving.
Time 20m Yield 6-8 serving(s) Number Of Ingredients 5 Steps:
Sautee chopped onion in olive oil on low heat until onion is clear in color. Let cool. Add eggs, nuts, and onion to cuisine art and puree. Sprinkle paprika over top. Serve with crackers, carrots, celery, or chips. Enjoy!
Time 1h20m Yield 12 Number Of Ingredients 7 Steps:
Place the liver, whole eggs and one onion into a large saucepan with the water. Bring to a boil and stir in the chicken bouillon cubes. Simmer for one hour, then allow to cool. Meanwhile, heat the oil in a large skillet over medium heat. Chop one onion and fry in the oil until tender. Chop the third onion and set aside. When the liver has cooled, grind together the liver, hard-cooked eggs and the three onions. Season with salt and pepper. Chill before serving.
