Heat oil in a large frying pan over medium heat. Add diced onion and sauté for five minutes. Add sliced livers and season with salt, pepper, and paprika. Continue to sauté on a medium-low heat for another three minutes. Remove to a serving tray.

Prepare the White Wine Onion Sauce: Sauté onions in oil in a medium saucepan until golden. Add remaining ingredients and stir to combine. Bring to a boil, stirring constantly, until thickened, approximately five to seven minutes. Remove from heat. Divide in half.

Pour half the onion sauce over chicken livers before serving