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1. Measure out the spices on a plate.
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2. Melt the butter in a heavy saucepan over moderate heat. Bring the butter up to a light boil.
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3. When the surface is covered with white foam, stir in all remaining ingredients, including the onion and garlic.
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4. Reduce the heat to low and cook, uncovered, for about 45 minutes. Do not stir again.
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5. Milk solids will form in the bottom of the pan and they should cook until they are golden brown. The butter will be clear.
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6. Strain the mixture through several layers of cheesecloth placed in a colander. Avoid the milk solids and discard them.
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7. Store the spiced butter in a quart jar, covered, in the refrigerator. It will keep for about 3 months under refrigeration.
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NOTE:
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This butter is cooked until it becomes a ghee, or clarified butter. It keeps very well since the milk solids that actually cause the butter to go rancid are removed. What remains is a cooking oil of incredible flavor. No, you cannot substitute margarine.
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