Classic Jewish Chopped Chicken Liver
In a medium stainless steel or cast iron skillet, heat schmaltz or other fat over medium heat until shimmering. Add onion and cook, stirring frequently, until desired doneness is reached. For less sweet onions, with some texture remaining, cook until softened but not browned, about 3 minutes; for sweeter onions that are very soft, cook until golden brown, about 8 minutes. (Lower the heat at any point to prevent burning.) If you wish, you can remove half the onion when it is softened, then continue cooking the other half until browned, for the best of both worlds.
Published at Tue, 06 Nov 2018 07:40:07 +0000
