Liver pate with caramelized onions

1 . Stage

Peel the onions and cut them into strips. For this purpose it is convenient to use the chopper of the food processor.

2 . Stage

Pour 2 tablespoons of vegetable oil in a hot frying pan, put the onion, fry until transparent over medium heat, add sugar.

3 . Stage

Add sherry (half the amount), the juice of half an orange and some grated zest.

4 . Stage

Braise the onions over medium heat, stirring occasionally, for about 15 minutes until lightly caramelized.

5 . Stage

Next, remove the onion from the pan. Wash the liver, remove the membranes, dry it and cut it into small cubes. Pour oil on a hot frying pan, put the liver.

6 . Stage

Roast the liver until crispy, pour the juice of half an orange and the remaining sherry. Grate some zest. Stir.

7 . Stage

Braise the liver for 15 minutes over medium heat, add salt and freshly ground pepper mixture to taste, stir.

8 . Stage

In the bowl of a combine put the cooled stewed liver, onion, cold butter, pour the cream.

9 . Stage

Beat until smooth and creamy.

10 . Stage

Ready pate put in a convenient container, cover with foil or lid, as it quickly gets stale, put in the refrigerator.

11 . Stage

When serving, spread the pâté on bread, I usually use black bread. To serve, sprinkle with freshly ground pepper mixture and grated orange zest. Happy New Year!!!