Nobody eats real chopped liver anymore but it is yontif and my son David is in town and this is one of his favorites. I have had versions made with lentils, green beans (my personal preference), mushrooms and eggplants usually blended with walnuts, hard-boiled eggs, and onions and although they are delicious they just aren’t the same. The trick to good chopped liver is patience. The onions need to caramelize for about 30 minutes over a low flame. If the color of the onions isn’t a deep golden brown, you won’t achieve that flavor that takes chopped liver to a whole different level. This is the way my mother made it and today I used her wooden bowl and hackmesser (chopping knife) to make it.
Chag Sameach!
Manya’s Chopped Liver
1 pound chicken livers
5 hard-boiled eggs
4 large brown onions
1/2 cup vegetable oil
dash of salt
Broil the livers for about 5 minutes, turning once or twice. Remove and cool. Dice onions and saute in oil over a low flame till they are a deep golden brown. Place all ingredients in wooden bowl and chop till fine or you can do this in the food processor on the pulse cycle but DO NOT over blend.
Enjoy,
Irene
Bamitbach 
April 16, 2010 at 5:17 PM
Irene,
I love your blog-and remember having lots of fun together in the Bronx at your cousin Mel’s house.
I’ve got to try some of those recipes…they look great! I have my mother’s “hackmesser” and bowl too but haven’t made the chopped liver yet!
love
Roz
April 12, 2010 at 9:29 PM
When I saw your picture, I smiled. We have that same wooden bowl and chopping knife. Thank you for revealing its proper name. It was my grandmother’s bowl and I use it every Passover to make the Chorest. Would not be Passover without that chopping bowl.
April 13, 2010 at 3:37 PM
Pam: Thanks for taking the time to write me. I have two other”old” kitchen utensils that my mother also used, mainly for liver. One is a round grinder on three legs, the other can be attached to the kitchen table and you feed the ingredients into the top.
Irene
April 7, 2010 at 4:14 PM
Wow, Irene. We do have the same mother because that is MY mother’s wooden bowl and her hackmesser and her recipe. My mother made the best chopped liver I have ever had as does my sister.
Love you,
Anita