Liver pate with caramelized onions

I love pate, but the one I like is slightly sweet, more of a Ashekanzi recipe than sephardi, so this might not be to everyone's liking. Here's what you'll need:

1 package kosher chicken livers
2 eggs boiled & peeled
3 onions sliced
salt & pepper
2 tsps sugar
oil

On a broiling pan (rack with slits with a pan underneath to catch the blood and splatter) place the livers, then broil (turn them over) so that the blood can be extracted, thus koshering it (salt can also be added to the livers to help in the process). In a large pan heat some oil, then sauté the onions till they start to brown and let them cook till they caramelize. Remove half the onions and keep aside for later, then add in the livers and finish off the cooking with the onions. In another small pot boil the eggs in the shell for 5 minutes on high then lower the heat and let them cook for another 15 minutes. Cool the eggs, peel them, add them to the livers and onions mixture, salt, pepper and sugar in the food processor and pulse till it has the consistency of pate, store in an airtight container and cover with the remaining onions and enjoy!