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1
Kosher the livers before any other step. Place the raw livers on a broiling rack over an open flame or under a grill. Broil, turning once, until the surface is cooked through and no blood runs free. This step is required by Jewish dietary law and cannot be substituted by soaking. The liver is ready when the exterior is firm and uniformly grey-brown with no pink seeping from the cut surface.
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2
Melt the schmaltz in a wide, heavy pan over a medium-low heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for 25–30 minutes until the onions reach a deep amber colour throughout. When they are ready the pan will smell sweet rather than pungent, and the onions will have collapsed to a fraction of their original volume.
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3
Add a splash of Kiddush wine to the pan as the onions finish caramelising. The liquid will hiss and lift the dark, caramelised sugars from the base of the pan. Stir until the wine has been absorbed and the pan is clean.
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4
Combine the koshered livers, the caramelised onions, and the hard-boiled eggs in a large chopping bowl or food processor. If chopping by hand, use a mezzaluna or heavy knife, working the mass until the mixture is cohesive but visibly textured. If using a food processor, pulse 5–8 times only — never run the machine continuously. The finished mixture should be spreadable but retain visible grain; it must not be a uniform paste.
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5
Season aggressively with salt and white pepper. Liver requires more salt than most preparations; insufficient seasoning allows the iron notes of the liver to dominate. Taste and adjust until the liver's mineral character is rounded and the onion sweetness is present on the finish.
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6
Transfer to a serving dish, cover, and refrigerate until fully cold. Serve at room temperature or cold — never warm. The schmaltz sets on chilling and gives the pâté its characteristic firm-yet-spreadable consistency; a warm pâté will be loose and the fat will not have set.