Leberwurst (Chicken Liver Pate)

Heat 1 tbsp olive oil in a small frying pan over medium heat. Add the sliced onion and saute until translucent, then reduce the heat and continue to cook slowly until the onions are caramelized.While the onion cooks, remove any discolored bits (i.e., green or yellow) from the livers; rinse and dry well, then roughly chop.When the onion is caramelized, add the remaining 1 tbsp olive oil to the pan, then add the chopped livers, parsley, sage, capers, anchovies, and garlic. Cook over medium heat, stirring occasionally, until the livers are cooked through, 5-8 minutes. Set aside to cool.Add the liver mixture to a food processor with the marsala wine. Pulse the mixture until the desired consistency – some prefer a very smooth pate, I like mine slightly coarser (but not chunky).Return the liver mixture back to the skillet with the butter and cook, stirring constantly, until the butter is melted and completely mixed into the liver mixture, 3-5 minutes. Be careful not to overcook.Transfer the mixture into one or more ramekins (I use 3 x 6 oz) and let cool at room temperature. Cover and refrigerate 2 hours or more until firm. Serve with a good crusty bread or with crackers.