This is based on based on Narsai's Pate. The golden onions and sherry produce a subtle flavor.

Serve with rice and wild rice.

Serves

Sauté the onions gently in butter until most are golden, 15 to 20 minutes.

Core the apple, and peel it if you wish. Slice thinly and sauté with the onions an additional 2 minutes.

Rinse chicken livers well in cold water. Cut the tissue that connects the two liver halves together. Trim off excess fat or connective tissue.

Add livers to the onions. Pour on the sherry.

Add enough liquid to just cover the bottom of the pan. Cover and simmer steadily. During the braising, add additional water if pan appears to be running dry.

Cook to the point of slight rose inside. Further is likely too dry.

Serve with sour cream, plain yogurt, or thick yogurt cream thinned with orange juice.

Variation
For heartier flavor, add honey and red wine vinegar, or balsamic vinegar, 5 minutes from end.