HANUKKAHTOWN

Peel four large Vidalia onions, cutting the ends off.  Cut each in half and then slice thin half-rings.  Heat ¼ cup olive oil in a large pan and add onions.  Caramelize the onions over medium heat.  When the onions begin to brown, add ¼ cup finely minced garlic and continue cooking until onions are well-browned. Add 16 oz chicken livers.  Cook until the livers are browned.  Be careful not to overcook them until they are dry, but cook them until they no longer bleed red when pressed lightly.  Using a stick blender or a food processor, blend, but stop before they are completely smooth, when you still have some small bits of onion.  Serve over matzoh or water crackers.