Trim, peel, and small dice <quantity>7</quantity> medium onions

Add <quantity>1½<unit>tbsp</unit></quantity> of vegetable oil to a large pan over low heat

Add the onions and spread them into an even layer

Cook for 2h, stirring occasionally, until the onions turn deep brown. Transfer to a bowl. The caramelized onions are ready

Fill a pot with water and bring to a boil

Lay out <quantity>500<unit>g</unit></quantity> of chicken liver on a cutting board, and cut out all the connective tissue. Place the clean livers in a container

Reduce the heat to medium and add <quantity>2</quantity> eggs. Boil for 7m until hard boiled

Season with black pepper to taste and add <quantity>½<unit>cup</unit></quantity> of port wine

Add <quantity>2</quantity> dried bay leaves and salt to taste

Finely grate <quantity>1<unit>tsp</unit></quantity> of nutmeg

Let the livers marinate for 5m until flavored. They can stay in the marinade for up to 20m if needed

Transfer the eggs to an ice bath

Peel the eggs

Warm <quantity>½<unit>cup</unit></quantity> of vegetable oil in a large frying pan over medium-high heat

Fry the liver in small batches, while covered, until they turn deep brown. Use a skimmer to transfer to a bowl

Season with more salt and black pepper to taste, if needed

Finely grate more nutmeg add more port wine to taste

Add the caramelized onions on top. The sautéed chicken liver with caramelized onions is ready

Add the Sautéed Chicken Liver with Caramelized Onions to a blender

Add the eggs and salt to taste

Blend on high speed until emulsified and smooth

Transfer to a serving dish. The chicken liver pâté is ready

Garnish with a dried bay leaf and extra virgin olive oil to taste. Enjoy!