Prepare the pâté: In a deep skillet, heat oil over medium-low heat. Fry onions for 30–45 minutes, until light golden.

Add liver, salt, pepper, and sugar. Cook for five minutes.

Transfer everything in the skillet to a food processor fitted with the S blade. Blend until smooth and silky. Refrigerate until ready to use.

Prepare the plum sauce: In a pot, bring plums, honey, vinegar, crushed red pepper, and ginger to a boil. Reduce flame to low and simmer 15–20 minutes, until plums are soft.

Blend with an immersion blender and refrigerate until ready to use.

To serve: Place a dollop of plum sauce on a small plate and spread it out with the back of a spoon. Put a heaping tablespoon of pâté next to it and use the back of the spoon to shape as desired.

Crush some grieven by hand and sprinkle over the pâté. Garnish with chives and a cracker.