Beef Liver Pâté with Balsamic Caramelized Onions Recipe - (3.9/5)

Ingredients

• 1.5-pounds grass-fed beef liver; trimmed, sliced into 1/4-inch thick slices, and soaked in 1/3 cup balsamic vinegar for at least 3 hours or overnight in the refrigerator
• 2 to 3 tablespoons of tallow, lard, or rendered pork fat, divided
• 1 organic yellow onion, sliced
• 6 cloves organic garlic, pressed or grated
• 1/3 cup balsamic vinegar
• 1 teaspoon Red Boat fish sauce
• 1 teaspoon Real salt or Himalayan sea salt
• 2 sprigs organic thyme, leaves removed
• 1/4 to 1/2 cup organic extra virgin olive oil