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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER PASSOVER RECIPES |
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OLIVE OIL SCHMALTZ
Yield: About ¾ cup |
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INGREDIENTS: |
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- ½ pound onion, finely chopped (2 cups)
- ¾ tsp salt
- ¼ cup olive oil
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INSTRUCTIONS: |
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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
oil in
a
heavy
8-or
9-inch
skillet.
Add
the
onions
and
cook,
uncovered,
over
the
very
lowest
heat.
As
their
moisture
evaporates,
the
onions
will
shrink
considerable
and
the
ever-deepening
gold
oil
will
appear
to
increase.
Stir
occasionally,
spreading
the
onions
out in
the
skillet
and
making
sure
that
they
do not
stick
or
color
past
gold.
After
cooking
for 60
to 75
minutes,
they
should
be
very
soft
and
have
exuded
most
of
their
liquid.
Let
the
mixture
cool
slightly,
then
scrape
all
the
onions
and
oil
into a
blender
(a
food
processor
won't
work
well
here).
3.
Blend
to
emulsify
the
ingredients,
stopping
to
scrape
down
the
contents
of the
blender
when
necessary.
Continue
blending
until
you
have a
smooth,
rich
puree.
4.
Store
tightly
covered
in the
refrigerator.
It
will
thicken
and
become
more
"schmaltz"-like
when
chilled.
It
will
keep
for as
least
3 to 5
days.
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Source: The Gefilte Variations
by Jayne Cohen |
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KOSHER DELIGHT MAGAZINE
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