Olive Oil Schmaltz

Preparation info
  • Yield About

    ⅔ cup

    • Difficulty


Appears in
The Gefilte Variations

By Jayne Cohen

Published 2000

  • About


  • ½ pound onion, finely chopped (2 cups)
  • ¾ teaspoon salt


  1. 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.
  2. Warm the