Crostini of Chicken Liver Pate with Balsamic Onions

Ingredients

  • Olive oil
  • 2 large onions, sliced
  • Salt
  • 1 cup balsamic vinegar
  • Olive oil
  • 2 to 3 anchovy fillets
  • 2 tablespoons capers
  • + 15 more ingredients
    • 2 cloves garlic, smashed
    • 1 cup white wine
    • 1 baguette, cut in to ½-inch slices, toasted or grilled
    • Olive oil
    • 2 large onions, sliced
    • Salt
    • 1 cup balsamic vinegar
    • Olive oil
    • 2 to 3 anchovy fillets
    • 2 tablespoons capers
    • 1 pound chicken livers, cleaned and rinsed
    • 1 cup white wine
    • 1 baguette, cut in to ½-inch slices, toasted or grilled
    • 1 pound chicken livers, cleaned and rinsed
    • 2 cloves garlic, smashed

1. To make the onions: Coat a large saute pan with olive oil and add the onions. Season the onions with salt and bring the pan to a medium-high heat. Cover and sweat the onions for 15 to 20 minutes. Add the balsamic and cook for another 20 to 25 minutes or until the balsamic is syrupy. Use right ...

View full recipe at SpringPad

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