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1
Prepare the soup: In a large, heavy saucepan, melt the lard over medium-high heat.
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2
Add the onions and garlic and cook, adjusting the heat as needed, until caramelized, 40 to 60 minutes.
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3
Add the wine and reduce to a glaze.
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4
Meanwhile, fill a piece of cheesecloth with the star anise, cinnamon and juniper and tie into a bundle; add this and the chicken broth to the onions.
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5
Simmer about 20 minutes.
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6
Remove the spice bundle.
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7
Season to taste with salt and pepper and set aside.
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8
Make the dumplings: In a bowl, soak the bread in the heavy cream.
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9
In a medium saute pan, melt the lard over medium heat.
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10
Add the onions, garlic, thyme and sage and cook until the onions are translucent.
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11
Add the wine and let it boil off.
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12
Let cool.
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13
Bring a small saucepan of lightly salted water to a simmer.
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14
In a food processor, blend the onion mixture, liver, egg yolks and soaked bread until a paste forms.
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15
Transfer to a large bowl and stir in the bread crumbs and flour, seasoning with salt and pepper.
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16
Using 2 soup spoons dipped in cold water, form an oval dumpling of the liver mixture.
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17
Test it by dropping the dumpling into the simmering water and cooking for 5 minutes.
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18
Lift from the water, slice in half and taste for seasoning and doneness.
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19
(It should be barely pink in the middle.)
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20
Bring the onion soup to a gentle simmer.
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21
Continue forming dumplings with the liver mixture.
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22
Simmer them in the soup; you may need to do this in batches.
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23
Divide the soup among 8 bowls with 4 to 5 dumplings in each, then top with chives and a little olive oil.
