For the Chicken Liver Pâté, heat medium skillet on high heat. Add 1 tablespoon (15 mL) of the vegetable oil. Add onions; cook and stir until lightly browned. Add salt; reduce heat to medium and continue cooking, stirring often, until softened and evenly browned, about 20 minutes. Add wine; cook 1 minute, stirring to loosen browned bits in bottom of skillet. Stir in vinegar, 1 tablespoon (15 mL) of the butter and the sugar. Transfer to large wide bowl and let cool.