In a large pan, sauté onions in 1/2 cup oil until golden.
Add liver, salt, sugar, pepper, and paprika, and cook over low heat for no more than 8–10 minutes.
Remove the pot from the heat, and keep it covered until it cools.
In a separate pot, sauté the apples with two tablespoons oil, honey, and margarine. Add this mixture to the sautéed liver, mixing gently.
Serve cold or at room temperature.