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
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.