Chopped Liver Spread Recipe

Heat skillet with a combination of butter and olive oil -- sauté livers over medium high heat (turning them one time) for about 5 - 7 minutes or until they are barely pink inside. Overcooking will make them dry. Set aside in a bowl.

In the same pan, sauté the onions for about 10 minutes until they begin to caramelize and brown. Add the wine to deglaze the pan' scraping the sides of the pan to remove the browned bits. Pour this mixture in the same bowl as the liver.

Add the hard boiled eggs, parsley, thyme, salt and pepper; mix with a spoon to combine and put into a food processor. Pulse until finely chopped and barely smooth. Add additional salt and pepper to taste. Chill and serve with crackers.