Rinse the liver under cold water and pat dry with paper towels.
In a skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and garlic, and sauté until softened.
Add the liver to the skillet and cook until browned on the outside but slightly pink on the inside.
Remove the liver from the skillet and let it cool slightly.
In a food processor, combine the liver, onion mixture, remaining butter, brandy (if using), thyme, salt, and pepper. Blend until smooth and creamy.
Taste and adjust seasoning if needed.
Transfer the pâté to a serving dish or individual ramekins, cover with plastic wrap, and refrigerate for at least 2 hours to allow the flavors to meld.
Serve the liver pâté with toasted bread or crackers.
Enjoy!
