Liver Pâté with Crispy Onions

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Author's recipe. Options instead of onions: 1) cool the pâté and pour melted butter over it, then chill in the refrigerator; 2) crumble blue cheese on top; 3) pour cranberry jelly over the chilled pâté; 4) serve with onion jam or any other savory jam (for example, pear with rosemary and chili).

Ingredients

Chicken Liver - 17.6 oz
Onion - 1 head
Butter - 3.5 oz
Cognac - 1.8 oz
Salt - to taste
Ground Black Pepper - to taste
Nutmeg - to taste

Step by Step guide

Step 1

For the pâté, sauté the onion in butter until translucent, add the liver and simmer until it turns white (pink inside) for about 5–7 minutes, flambé with cognac, add salt, pepper, nutmeg, and transfer to a blender.

Step 2

For the crispy onions, slice large onions into thin rings, coat in flour, and fry in heated oil/fryer in batches with carrots (to prevent burning) until golden brown. Place on top of the pâté.