Caramelized Chicken Livers with Caramelized Onion

👨‍🍳 Method

For the Caramelized Onion

1. 1
   Ahead of time, pat the liver dry well with paper towels.

   Paper towels
2. 2
   Heat 3 tbsp of the olive oil in a wide pot and fry the onion over medium-low heat 25–30 minutes, stirring, until it is deep brown.

   StoveWide, shallow pot

   💡Onion caramelizes with patience: over medium heat it reaches deep brown in about half an hour, over low heat it takes close to an hour, and over high heat it burns at the edges before it softens. A pinch of salt at the start draws out its liquid, and when it starts to stick, add a tablespoon of water and scrape the bottom.
3. 3
   Add the sugar and wine and cook 2 more minutes, stirring.

   Stove
4. 4
   Remove all the onion from the pot and set aside.

To assemble

1. 5
   Add the rest of the olive oil to the pot and fry the liver over high heat 2–3 minutes per side, until browned.

   StoveWide, shallow pot
2. 6
   Sprinkle the thyme, salt and black pepper over the liver and stir.
3. 7
   Return the caramelized onion to the pot, stir and heat together for a minute.

   Stove
4. 8
   Serve immediately with country bread, sprinkled with the parsley.