ginger, finely grated
salted butter (not margarine)
yellow onion, diced
Measure out the spices on a plate.
Melt the butter in a heavy saucepan over moderate heat and bring to a light boil.
When the surface is covered with a white foam, stir in all the remaining ingredients, including the onion and garlic.
Reduce heat to low and cook, uncovered, for about 45 minutes.
Do not stir again as milk solids will form in the bottom of the pan and they should cook until they are golden brown.
The butter will be clear.
Strain the mixture through several layers of cheesecloth placed in a colander.
Avoid the milk solids and discard them.
Store the spiced butter in a quart jar, covered, in the refrigerator.
It will keep for 3 months under refrigeration.