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1
Cook the livers until done in any way you prefer.
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2
I grill them under the broiler.
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3
Chop the onions medium-coarsely and fry in the oil until browned, but not burnt.
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4
You have to babysit the onions, constantly stirring, so they don't burn.
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5
This can take some time, pull up and chair with a good book, or do other things but keep an eye (and nose) out for the onions.
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6
With the steel knife, grind the livers in a food processor.
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7
Add the hard-boiled eggs and give it another whirl until they are incorporated with the liver.
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8
Add the onions and any extra oil from the bottom of the pot.
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9
Scrape every last bit of onion into the food processor bowl, this is where the major flavor comes from.
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10
Add salt and pepper to taste.
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11
You can also add any other spices that you like, but this detracts from the traditional flavor of Jewish chopped liver.
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12
Whirl everything around in the food processor until it reaches the consistency you want.
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13
Some people prefer it coarse, some like it very fine, almost pate-like.
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14
Scrape the chopped liver into a serving bowl and chill in the fridge for at least 2 hours.
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15
Serve with crackers or challah.
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16
Try to avoid the temptation to just shovel it into your mouth with a spoon directly from the bowl.
