Classic Chopped Liver

Place eggs into a saucepan and submerge them in water, ensuring the eggs are fully covered. Next, bring the water to a rolling boil and then take the saucepan off the heat source. Allow the eggs to sit in the hot water for 15 minutes, providing them with sufficient time to cook. Remove the eggs from the hot water and immediately transfer them to a stream of cold running water, helping to stop the cooking process. Peel the eggs once they have cooled.

During this time, heat canola oil in a skillet over medium warmth. Add sliced onions and cook, stirring occasionally, until they become soft and translucent, taking around 5 minutes. Reduce the heat to a lower setting and continue cooking and stirring until the onions are extremely tender and golden brown, taking an additional 5 to 10 minutes. Transfer the cooked onions to a serving plate.

In the same skillet, cook chicken livers until they are no longer pink in the center and the juices run clear, taking around 5 to 10 minutes. Place the cooked chicken livers on top of the onions on the serving plate and allow them to cool down.

Using a food processor, blend the chicken livers and onions into your desired consistency. Transfer this mixture to a bowl, season with salt and sugar, and stir in chopped eggs. Refrigerate the mixture before serving, allowing it to chill for approximately 2 hours.