1 (1 ounce) square unsalted butter
1 cup light olive oil
1 onion, sliced, halved and sliced
1 cup wide egg white
3/4 pound watermelon, cut into slices (optional)
In a blender, combine butter, olive oil, onion, egg white and watermelon. Blend until smooth; pour into jelly jars or plastic food molds.
Place jelly jars on cookie sheets and start filling with lemon halves.