Wash the liver well, clean it, if it has bile or its spots, remove it, as well as the extra white parts. Cut into 2-3 parts.
Cut the onion into half-moons and sauté on a hot oiled pan, when it turns a little golden, add the liver, and sprinkle with salt, 1/2 tsp. sugar, pepper, 1 tsp thyme, and mix well, pour 2 tbsp. balsamic vinegar and mix again, after about 5 minutes pour 100 ml. heavy cream and mix.
After 1-2 minutes, remove the largest piece of liver, cut it in half, if there is no blood, that is, the liver is ready, and remove it from the heat.
Transfer the liver with the juice that will be in the pan to the food processor, add the remaining heavy cream, and turn on the processor, when you get the pate mass, turn it off and cool to room temperature.
When cool, add the remaining 1/2 tsp. thyme, 1 tsp. sugar, 1 tbsp. balsamic vinegar and cubed butter, turn on the food processor again for 1-2 minutes, when the butter is mixed with the pate, turn it off.The pate will be a bit thin at first, transfer it to a jar and put it in the fridge for 2-3 hours.Bon Appetit!
