• 4 large eggs
• 6-8 tbsp olive oil, or 5 tbsp olive oil plus approximately 1-3 tbsp Olive Oil Schmaltz
• 5 cups very thinly sliced onions, plus 1 cup coarsely chopped (about 1½ pounds total).
• Salt and freshly ground black pepper
• 1-2 tbsp balsamic vinegar
• 1 pound fresh (not previously frozen) chicken livers, rinsed, fat and any green spots removed

1. Preheat the broiler.
   
   
2. Hard-boil the eggs, cool, and peel. Cut the eggs into eighths.
   
   
3. In a 10-12 heavy skillet, warm 3 tbsp of the oil over medium heat. Add the sliced onions, salt and pepper them lightly, and sauté, lifting and turning them occasionally, until softened and translucent, about 10 minutes. Cover tightly and cook the onions over the lowest heat setting, stirring occasionally to prevent burning, for 40-45 minutes, or until meltingly tender. Uncover, add the vinegar and additional salt and pepper to taste, and cook over high heat, lifting and tossing, until moisture is evaporated and the onions are colored a rich brown, about 15 minutes. Taste to adjust seasoning: The mixture should be just slightly sweet, but well salted and peppered, and the vinegar scent should be almost gone. If necessary, add the brown sugar and additional seasoning, then continue sautéing until thoroughly incorporated. Transfer about three-quarters of the mixture to a food processor, add 2 tbsp oil, and puree.
   
   
4. Meanwhile, prepare the liver. Line the broiler rack with either heavy brown paper sprinkler with water, or foil. Pat the livers dry with paper towels and spread them out on the broiler rack. Sprinkle them lightly with salt, and broil about 4 inches from the flame until lightly browned on top, 3-4 minutes. Turn, Sprinkle the other side with salt, and broil for another 3-4 minutes. Add the broiled livers to the cooked onions remaining in the skillet and sauté for a minute or two. Let cool slightly, then add the remaining I cup chopped raw onions and pulse on and off until desired texture is achieved. Transfer to a large bowl, taste for seasoning, and add 1-3 tbsp more oil or schmaltz as needed to make it moist and rich. Mix well and refrigerate, covered, until thoroughly chilled.
   
   
5. Serve cold, on lettuce or, for a sophisticated presentation, Belgian endive or radicchio leaves.

BON APPÉTIT

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