chopped liver & onions

A hearty, nutrient-dense classic to mix up your charcuterie board this holiday season. 

Chopped Liver & Onions Recipe

My grandma Annie used to make chopped liver and onions for us when I was younger. She used a meat grinder and basically made it into a spread that she would serve on crackers as a snack or before dinner. Now, it’s one of my favorite dishes that reminds me of her.

This time, I made it loosely based on her recipe. Organ meat is some of the most nutrient-dense food there is, and while some people like to use beef of calf’s liver, I prefer chicken liver. If you like pâté or other similar dishes, give this one a try—you may just discover your new favorite dish!

Ingredients for Chopped Liver & Onions

  • 3 onions, sliced
  • 2 tablespoons duck fat (or olive oil, butter, schmaltz)
  • 1 pound chicken liver
  • 3 hardboiled eggs
  • 1 teaspoon salt, divided
  • ¼ teaspoon black pepper
  • Crackers, to serve

How to Make Chopped Liver & Onions

  1. Add the onions and duck fat to a pan over medium heat. Season with ½ teaspoon salt and pepper. 
  2. Once the onions have started to brown, add the liver. Make sure it cooks all the way through.
  3. Add the hardboiled eggs and the liver and onions to a food processor. Pulse until mostly smooth. 
  4. Stir in another ½ teaspoon of salt and taste. Adjust seasoning as necessary. 
  5. Let cool and serve with crackers or crusty bread.

What You’ll Need

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