Heat 2 tablespoons of schmaltz in a large saute pan over medium-low heat. Add the julienned onions, grated onion and juice to the pan. Season with 1 tablespoon salt and cook until the onion mixture is golden brown and caramelized, about 45-50 minutes.

While the onions cook, rinse and clean the livers of all sinew and connective tissue (that’s the white fatty looking parts of the livers).

Preheat the oven to broil. Line a baking sheet with aluminum foil.

Toss the cleaned livers with oil and 1 tablespoon salt. Arrange them in a single layer on the baking sheet. Broil for 10 minutes or until the outside of the livers begin to crisp/caramelize. Remove the livers from the oven and add them into the onion mixture. Cook for 10 minutes to meld the flavors. Remove the pan from heat and transfer the mixture to a plate and let cool completely in the refrigerator, about 20 minutes.

Set up a meat grinder or the grinder attachment to a stand mixer. 

With the widest blade available, grind the livers and onions together into a bowl. Repeat the grinding process with the hard boiled eggs. Heat the remaining ½ cup of schmaltz in the microwave for about 10 seconds, to make it easier to evenly incorporate and add to the liver and onion mixture. 

Add the celery, parsley, dill, ½ tablespoon salt, black pepper, and sorghum syrup or honey if using. Fold together gently with a rubber spatula. 

Transfer to a bowl or airtight container and cover tightly with parchment paper to prevent discoloration. Serve cold or at room temperature. The chopped liver will hold in the refrigerator for up to three days.