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

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

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

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

Enjoy eating it on its own or using it as a base for liver pâtés!