First I sauteed onions in butter until the onions became translucent. Then I added sprigs of thyme, 1 pound of chicken livers and Porto wine and cooked for 5 minutes. Then I added everything into a blender and added additional butter, salt and heavy cream and Removed the thyme. Blend then and pour into a mason jar, refrigerate for 6 hours. Spread on Crostini and this is something special!