In a skillet over medium heat, saute the onions in half of the olive oil until caramelized, about 30 minutes. Remove half of the onions from the skillet and set aside. Add the remaining olive oil and continue cooking over high heat until the onions are crispy and golden brown; add more olive oil if necessary. Drain
on paper towels, season with salt and pepper and set aside for garnish.
In a small pot of salted simmering water, poach
the chicken livers for 5 minutes on low heat. Drain on paper towels.
In a food processor
, puree the livers with the carrots
, 2 hard-boiled eggs and the caramelized onions
until smooth. Season with salt and pepper. Add nutmeg
. Push through a fine mesh sieve
Pack the mousse
into a serving dish and smooth the top. Cover with plastic wrap
. Refrigerate for at least 2 hours.
with the crispy onions and grate
the remaining 2 hard-boiled eggs
right before serving. Serve with bread, toasts or crackers.