Grandma Reggie’S Chopped Liver

• 2 large onions, chopped (about 3 cups)
• 3 tablespoon vegetable oil plus more for finishing
• 1 pound chicken livers, trimmed
• 3 tablespoons water
• 6 hard-boiled eggs, peeled
• Equipment: a meat grinder fitted with a medium blade

1. Cook onions in oil with 3 teaspoon salt in a 12-inch heavy skillet over medium heat, stirring occasionally, until golden brown, about 15 minutes, then transfer to a bowl. Cook chicken livers with water in covered skillet over medium-low heat, stirring occasionally, until just cooked through, about 8 minutes. Transfer livers to a plate and cool to room temperature. Discard liquid.
2. Grind livers through meat grinder into bowl. Then grind eggs into bowl.
3. Add onions to liver and stir mixture well. If mixture is crumbly, add 1 to 2 tablespoons of vegetable oil to make creamy. Season with salt.Add onions to liver and stir mixture well.

onions, vegetable oil, chicken livers, water, eggs, blade

Taken from www.epicurious.com/recipes/food/views/grandma-reggie-s-chopped-liver-350340 (may not work)