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For Your Meatless Passover: Grandma Fran’s Vegetarian Chopped Liver

For Your Meatless Passover: Grandma Fran’s Vegetarian Chopped Liver
Vegetarian chopped liver in a bowl

Back in April I wrote a post about my Aunt Hilda’s Carrot Vichyssoise. At the time I was writing the history of my paternal grandfather’s family, and I thought it would be a nice idea to include a chapter of favorite family recipes.

In order to help me write the recipe chapter, my cousin Nina lent me our Grandma Fran’s recipe collection—a small metal filing box packed with handwritten index cards that Nina had kept after Grandma died.

I started making some of the recipes, and a spooky thing happened: I suddenly felt as if my grandmother had returned from beyond (in the feel-good way, not the bloodthirsty zombie way).

So cancel that seance—if you want to reconnect with a long-gone loved one, just whip up one of his or her signature dishes. Oh, and on a related note, be sure you leave behind a signature dish.

One of the recipes in Grandma’s collection was this vegetarian chopped liver that uses hard-boiled eggs, onions, and walnuts. I have only a vague recollection of this particular dish of hers, but in a coincidental two-for-one twist, I do remember my mother making something similar when I was very little.

Mom used to sautée onions to the point of being slightly burnt and then mash them with hard-boiled eggs—a recipe she learned from some Moroccan Jewish friends.

I used to go nuts for the smell and taste of the burnt onions, because, as Mark Bittman describes, “Something happens when onions blacken a bit, and it’s something good and unusual: they become super-sweet, yes, but also quite bitter, in a pleasant way.”

So although Grandma didn’t specifically call for burning the onions, that’s how I’ve interpreted her recipe here.

burnt caramelized onions
Let your onions get nice and brown, with little blackened burnt bits

Yield: Makes about 2 cups

Grandma Fran's Vegetarian Chopped Liver

vegetarian chopped liver
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour


  • ¼ cup (½ stick) unsalted butter
  • 3 large yellow onions (about 2 pounds), thinly sliced
  • 4 hard-boiled eggs
  • ¾ cup walnut halves, lightly toasted
  • ½ teaspoon kosher salt


  1. Melt butter in a large skillet over medium heat until it's melted and just beginning to bubble (make sure not to let it burn).
  2. Add onions and cook, stirring occasionally, until onions are soft, medium brown in color, and slightly burnt (30 to 40 minutes). The technique is just like caramelizing, but you take it a step or two further. The goal is a darker brown color and nice little burnt bits—but don't go too far.
  3. When onions are done, add eggs, walnuts, and salt. Chop and mix well. Pop the mixture into a food processor if you want a more realistic chopped-liver texture, pulsing until smooth. I usually leave a few chunks unprocessed, as shown in the photo above. (Sometimes I just skip the food processing step altogether.)
  4. This dish is delicious served warm, but room temperature is good too.

Nutrition Information



Serving Size


Amount Per Serving Calories 65Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 48mgSodium 82mgCarbohydrates 3gFiber 1gSugar 1gProtein 3g
mock chopped liver recipe
Thanks, Grandma!
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Friday 29th of March 2013

THIS WAS SO GOOD IT WAS CAPS LOCK GOOD. Loved this recipe thanks so much for sharing! Couldn't stop eating it last night.


Friday 29th of March 2013

That makes me so happy! I agree, it's really hard to stop shoveling it in once you've started. It's just one of those dishes.

Deeda Carson

Thursday 22nd of March 2012

What WOULDN'T be great with those onions! Try that with REAL chopped liver (organic chicken livers, that is).

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