1.Trim and halve livers, place in bowl with liqueur, stand 2 hours.
2.Meanwhile make the onion jam. Heat 30g butter in a medium frying pan; add 3 thinly sliced red onions, 2 tablespoons each of brown sugar and red wine vinegar. Cook over medium heat about 15 minutes or until jam is thick; cool.
3.Strain livers, reserve liquid.
4.Melt half the butter in frying pan, add onion, garlic and livers, cook a few minutes or until livers have changed in colour. Add reserved liquid, cook 1 minute.
5.Blend or process mixture until smooth. Stir in remaining melted butter, cream, nutmeg and thyme. Pour into a serving dish, or 6 small bowls, cover, refrigerate.
6.Serve pâté with melba toasts and onion jam.