Olive Oil Schmaltz

Preparation info
  • Yield: about

    ⅔ cup

    • Difficulty


Appears in
Jewish Holiday Cooking

By Jayne Cohen

Published 2008

  • About


  • 2 cups finely chopped onions
  • ¾ teaspoon salt
  • ¼ cup


In a strainer, toss the onions with the salt. Cover them with a paper towel and weight down with a bowl or plate topped with a heavy object like a large can of tomatoes. Let the onions drain for at least 30 minutes, tossing them occasionally. Place the onions in fresh paper toweling or a clean kitchen towel, and squeeze out as much liquid as possible.

Warm the oil in a