Foie Gras Pâté on Brioche with Red Onion Jam

Having guests and not in the mood for last minute food prep? You can treat them with delicacy that will be remembered yet prepared few days in advance! Check this out: Foie Gras Pâté on Brioche with Red Onion Jam

Take my word for it, they will be lost for words! ‘cause its yummmyyy

It’s a very fancy yet easy to make dish. The goose liver is exquisite ingredient which is best enjoyed when it keeps its natural taste. There is no need to overcomplicate or to over season it. As it’s not very cheap, I think it worth to try it on some special occasion and it could be a perfect appetizer for any celebration. I serve it with onion jam, and I think they make a perfect couple, because each of the ingredients bring the best out from the other.

And one more good news for busy women – all of this you can prepare in advance (even a few days before), so there will be no pressure on you on the big day.

Just make sure you tuck it away in the fridge in order to avoid eating it before your guests arrive. It’s addictive!

Try it once and I am sure it will become one of those dishes that your family will ask you to do it more often, not only for some special occasion.

Red Onion Jam


  • 1 kg of chopped red onions (or approx. 6 middle size onions) Sometimes I use a little trick, by replacing one or two red onions with regular onions. At the end you will not see the difference, but this is an option if you don’t have enough red onions at home or you just want to use the cheaper onion type.
  • 150 ml red vine
  • 50 ml vinegar (you can use balsamic vinegar, or any other vinegar you prefer. Often I use half of balsamic and half of apple vinegar)
  • 3-4 table spoons of brown sugar (you can also use honey)
  • 2-3 table spoons of oil (in this case I use olive oil but also you can use sunflower oil or extra virgin olive oil or the oil you usually use when you cook)


  1. Put the pen on the stove, heat up the pan, put a little bit of oil and add the chopped onions. Soften them up on medium heat by mixing them from time to time. After they turn a little brown continue cooking them slowly until they get soft on a low heat.
  2. Put the sugar in and caramelize with the onion.
  3. Then put the vine and the vinegar and turn to a higher heat and wait until it reduces and most of the liquid disappears.
  4. Season it with salt, pepper, cinnamon and the secret ingredient – gingerbread spice (cinnamon, nutmeg, clove, coriander, anise, fennel, cardamom, allspice, ginger).

It is good for about a month if kept in the fridge.  It can be used as supplement to hamburgers, grilled cheese and actually many more dishes. When I discovered this jam myself, I was literarily using it during all of my meals.

Foie Gras Pâté


  • 0,5 kg of goose liver
  • 200 gr of butter

The proportion of the butter and the goose liver should be 2/3 of liver and 1/3 of butter.

  • 50 ml of cream
  • mix of brown sugar and crystal salt


  1. Put the goose liver and the butter in the pot, season it with the sugar/salt mixture and start heat it up on a low heat.
  2. When you see the white foam, it means its ready. Put the pot aside and cover it with the plastic foil and let it chill for about an hour.
  3. Blend it with the hand blender.
  4. Add smoked paprika, pepper and a bit of cream and add more seasoning if needed.
  5. Put it into the jars or bowls and put into the fridge to cool for at least for an hour, until firm, but better for 1 night.

For the sandwiches I recommend using some kind of sweet and soft bread such as brioche. It takes the pâté and the jam combination to the next level. Brioche can be served strait out of pack or slightly fried in the pan making the surface crispy.

Last time I was preparing it before Christmas and believe me that they were disappearing from the plate each time I’d turn my head and took out the next portion of brioche from the pan. Take my advice, it is really the best to eat when it’s still hot.

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