1. Sauté the onions and garlic in chicken schmaltz (or regular oil) over medium-low heat for approximately two hours, until the onions are nicely browned. Stir occasionally.
2. Once the onions are browned, add salt, white pepper, black pepper, smoked paprika, and brown sugar to the pan. Mix well.
3. Add the chicken liver to the pan and cook over low heat for 15 to 20 minutes, stirring every few minutes. Allow the mixture to cool.
4. If you prefer sautéed liver, you can enjoy it at this stage.