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This white wine onion sauce is extremely versatile. The recipe here will yield enough to serve over the chicken liver sauté and to prepare my Mushroom Onion Quiche
2–3 tablespoons oil
1 large onion, diced
1 pound (450 grams) kashered livers, sliced
Gefen Paprika, to taste
salt, to taste
pepper, to taste
6 tablespoons oil
4 large onions, sliced into rings
2 teaspoons salt
1 teaspoon pepper
1 teaspoon Gefen Paprika
1/4 cup Gefen Potato Starch
1 cup Alfasi Chardonnay or other semi-dry white wine
1 cup boiling water
1/4 cup Heaven & Earth Lemon Juice
2 tablespoons sugar
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
Photography: Daniel LailahStyling: Amit Farber
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