Slice foie gras in ˝” slices and sprinkle with thyme.

Sauté in a heavy sauté pan over medium heat, one minute on each side. Remove foie gras from pan.

Add red wine to pan and reduce. Sauté onion and shallots in the foie gras butter remaining in the pan.

Cool slightly.

Put all ingredients in food processor and process until smooth. Add salt and pepper to taste.

Cover tightly and refrigerate for 24 hours to allow flavors to fully develop.

Serve cold spread on toasted bread, crackers or breadsticks.

Serves 6 - 8 as an hors d'oeuvres.