Caramelized Onion Chicken liver Pâté Recipe - Easy but Elegant

Slice one onion lengthways and add to a hot pan set over medium heat.

Caramelize the onions slowly over medium low heat with a splash of oil and a pinch of salt, stirring occasionally and deglazing with a little water if fond forms.

After about 15 minutes, add butter, freshly ground black pepper, a pinch of thyme, and a drizzle of cherry vinegar to the onions.

Cook for a couple more minutes before removing the onions and wiping off the pan.

Trim the chicken livers, removing any sinew and hearts, and lay them out on a tray with paper towel, storing in the fridge.

Season the livers liberally with salt just before cooking.

In a clean hot pan, add a splash of oil and the chicken livers, sautéing over high heat and turning them once browned.

Add a small knob of butter to the livers and brown the underside further.

Add the caramelized onions back to the pan along with a shot of brandy, cooking for a couple more minutes before removing everything from the pan.

Transfer everything to a blender and slowly blend to a puree, adding half of the cubed butter.

Gradually add the remaining butter a few cubes at a time to incorporate and emulsify.

Increase the speed to high and puree everything until silky smooth.

Pass the mixture through a strainer set over a bowl for the smoothest result possible.

Chill the pâté for a couple of hours before serving.

Serve on crusty toasted bread with a sprinkling of flaky salt and extra caramelized onions.

Equipment Needed

Allergens