Chicken Liver Pate With Caramelized Onion

In large skillet, melt butter over medium-high heat. Add onion; cook stirring frequently, until tender and golden. Stir in garlic and livers; cook until livers are lightly browned, but still pink inside, about 5 minutes.

In blender or food processor, puree liver mixture, cream, salt, pepper and thyme until smooth, stopping occasionally and scraping down sides with spatula.

Spoon mixture into small bowl; cover and refrigerate at least three hours before serving. Serve with minced hard-boiled egg, rye bread, and Caramelized Onion.

For Caramelized Onion: Heat butter and bacon dripping in a skillet over medium heat. Reduce heat and stir in onions; cook until browned and very tender, 25 minutes. Do not scorch.

Add dash of Worcestershire sauce once the onions have caramelized; stir well. Add a little more bacon drippings to pan to glaze onions. Cool slightly before serving.