Elsa's Liver Pate

2 sticks butter
3 large onions, thinly sliced
1 # chicken livers, rinsed and dried then trimmed of any connective tissue
1 tsp salt
½ tsp black pepper
½ tsp ground thyme
8 slices sprouted wheat bread or pumpernickel
1 small jar baby gherkins
2 shallots, finely chopped
½ cup grainy Dijon mustard
¼ cup capers, drained

Preheat oven to 400°

In large skillet, melt butter. Add onions and sweat them 15 minutes-DO NOT BROWN.
When onions are sweet and tender, add livers and raise heat. Cook until livers are firm and cooked through-5-6 minutes. Combine salt, pepper and thyme and sprinkle over livers and onions. Place mixture in a food processor in batches and grind until smooth. Transfer to serving ball.

Place bread on a cookie sheet and bake in over to dry out and toast-5-6 minutes.
Cut toasted bread slices from corner to corner. Pile triangles into a bread basket.

Arrange ramekins with shallots, gherkins, Dijon mustard and capers around warm spread and toast basket.

Leftover spread can be refrigerated for several days.