Clean the chicken liver lobes thoroughly (you can and should ask your butcher to help), and strain off any remaining liquids.

Peel the two onions, cut them in half, then slice into thin strips.

Heat a heavy skillet and sauté the onions together with the butter, thyme, pepper, and salt until the onions are soft.

Add the chicken livers to the pan and sauté for another 3–4 minutes, stirring constantly. Turn off the heat.

Add 150 grams of cubed butter and 3 tablespoons of brandy. Stir well.

Cover the pan and let the livers continue to cook gently in their own residual heat.

Transfer the livers and onions to a food processor with a steel blade and blend until smooth.

Taste and adjust the seasoning as needed.

Take a handful of roasted pistachios, rub them to remove the skins, and coarsely chop.

Line a loaf pan with plastic wrap, scatter the chopped pistachios on the bottom, and gently pour the liver spread over them.

Cover tightly with an additional layer of plastic wrap and refrigerate until ready to serve.

Peel the onions, cut them in half, and slice into thin rings.

In a thick-bottomed pot, combine the sugar and onions. Cook over medium heat, stirring regularly, until the sugar melts.

Add the wine and ground black pepper.

Cook over medium heat until most of the liquid evaporates.

Remove from the heat and transfer to a sterilized jar.