Title: Seasoned olive oil (chicken-fat alternative)
 Categories: Kosher, Instruction
      Yield: 2 Cups
 
      2 c  Finely minced onions
      2 c  Extra virgin olive oil
 
     Combine onion and oil in 2 qt. heavy saucepan. Bring to boil over
  med. heat.  Reduce heat to simmering. Partially cover and cook until
  onion begin to brown, stirring often to prevent onions from stickint
  to bottom of pan. Remove from heat, uncover and let stand to cool.
  
     Strain thru finest seive.  Store in  tightly closed jar (s).
  
     Yield:  Scant 2 cups. Frances Prince's New Jewish Cuisine