Step 1

If livers are raw, set oven to broil. Place livers on a baking sheet lined with foil in a single layer.

Step 2

Broil until livers are just no longer pink in the middle, about 3-4 minutes each side. Allow to cool slightly.

Step 3

In a large saute pan over medium heat, add 2-3 Tbsp olive oil. You can also use schmaltz. Add onions and cook for 15-20 minutes, until onions are browned.

Step 4

Place livers, half the onions, 1/4 olive oil, 1/3 cup sweet wine and the leaves of 2-3 fresh thyme sprigs into a food processor fitted with blade. Pulse a few times.

Step 5

Taste, adding around 1/4 tsp salt and 1/8 tsp pepper. Add more to taste. You can also add more wine at this point depending on desired consistency and taste. Pulse a few more times.

Step 6

Scoop liver mixture into a large bowl. Fold in chopped hard boiled eggs and the other half of the fried onions.

Step 7

Serve with a sprinkle of fresh thyme if desired. Can be kept refrigerated in an air-tight container for up to four days.