Calfs-Liver Dumplings With Chianti Onion Soup

• 4 tablespoons lard or butter
• 5 medium red onions, thinly sliced
• 5 medium white onions, thinly sliced
• 6 cloves garlic, sliced
• 2 cups Chianti
• 1 star anise
• 1 3-inch cinnamon stick
• 7 juniper berries
• 3 quarts chicken broth
• Kosher salt
• freshly ground pepper
• 3 ounces fresh crusty bread, cubed
• 1/2 cup heavy cream
• 1 tablespoon lard or butter
• 1/2 white onion, finely chopped
• 1 tablespoon slivered garlic (about 3 cloves)
• 1/2 tablespoon finely chopped thyme leaves
• 3 sage leaves, finely chopped
• 1 1/2 tablespoons Chianti
• 1 pound calfs liver, peeled, deveined and cut into large cubes
• 2 egg yolks
• 1/2 cup dry bread crumbs
• 1 tablespoon flour
• 13 cup minced chives
• Extra-virgin olive oil, for serving

1. Prepare the soup: In a large, heavy saucepan, melt the lard over medium-high heat.
2. Add the onions and garlic and cook, adjusting the heat as needed, until caramelized, 40 to 60 minutes.
3. Add the wine and reduce to a glaze.
4. Meanwhile, fill a piece of cheesecloth with the star anise, cinnamon and juniper and tie into a bundle; add this and the chicken broth to the onions.
5. Simmer about 20 minutes.
6. Remove the spice bundle.
7. Season to taste with salt and pepper and set aside.
8. Make the dumplings: In a bowl, soak the bread in the heavy cream.
9. In a medium saute pan, melt the lard over medium heat.
10. Add the onions, garlic, thyme and sage and cook until the onions are translucent.
11. Add the wine and let it boil off.
12. Let cool.
13. Bring a small saucepan of lightly salted water to a simmer.
14. In a food processor, blend the onion mixture, liver, egg yolks and soaked bread until a paste forms.
15. Transfer to a large bowl and stir in the bread crumbs and flour, seasoning with salt and pepper.
16. Using 2 soup spoons dipped in cold water, form an oval dumpling of the liver mixture.
17. Test it by dropping the dumpling into the simmering water and cooking for 5 minutes.
18. Lift from the water, slice in half and taste for seasoning and doneness.
19. (It should be barely pink in the middle.)
20. Bring the onion soup to a gentle simmer.
21. Continue forming dumplings with the liver mixture.
22. Simmer them in the soup; you may need to do this in batches.
23. Divide the soup among 8 bowls with 4 to 5 dumplings in each, then top with chives and a little olive oil.

lard, red onions, white onions, garlic, chianti, anise, cinnamon, berries, chicken broth, kosher salt, freshly ground pepper, crusty bread, heavy cream, lard, white onion, garlic, thyme, sage, chianti, calfs, egg yolks, bread crumbs, flour, chives, extravirgin olive oil

Taken from cooking.nytimes.com/recipes/1012378 (may not work)