Heat the oil in a large skillet over medium heat. Add the sliced onions and cook until deeply golden and caramelized.

Add the one pound of chicken livers directly to the pan with the onions.

Stir in the salt, garlic powder, black pepper, honey, and paprika. Sauté for about five to seven minutes. Do not overcook them.

Remove from heat and let cool slightly.

Transfer the warm liver and onion mixture (including the pan oils) into a blender or

food processor.

Add the mayonnaise and whiskey. Blend on high until completely smooth.

Stream in your chicken soup, one tablespoon at a time, until it reaches a velvety,

spreadable mousse consistency.

Pour the mousse into jars or a serving bowl. Cover tightly and refrigerate for at least two hours.

Heat the oil in a saucepan over medium heat. Add the diced onions and cook for 10

minutes until soft and translucent.

Turn the heat down to low, then stir in the brown sugar, vinegar, salt, and pepper.

Simmer uncovered for 15 to 20 minutes, stirring occasionally, until the liquid reduces and the onions turn sticky, jammy, and dark.

Let it cool completely before serving.

Spoon a dollop of the Onion Jam right over the mousse.

Finish by scattering crunchy griven right on top.