1. Using 2 sauté pans, divide the oil or fat between them. 2. Add the onions to one pan and sauté over medium heat until they are dark, golden brown, 15-20 minutes. 3. Meanwhile, in the other pan, sauté the livers over medium heat until they are medium cooked, 5-7 minutes. 4. There should still be quite a bit of pink, but they should not show any signs of blood. 5. During the last few minutes of cooking, add the white wine and allow most of it to evaporate. 6. Remove from the heat and chop the livers coarsely. 7. Reserve the pan juices. 8. Peel and chop the eggs (if you use a food processor, pulse them briefly in small batches: you do not want them to lose their chunky texture). 9. In a bowl, combine the warm onions, livers, and eggs. 10. Add all of the pan juices, salt and pepper and mix well. 11. If the mixture seems a little dry, add more melted fat or oil. 12. Serve with bread, crackers or matzoh. ---------------------------------------------------------------------------
Ingredients
