Eritrean Spiced Butter

[Chowhound]

2 lbs unsalted butter, cut into small pieces
1 onion, coarsely chopped
3 tablespoons minced garlic
4 teaspoons finely chopped fresh ginger
2 teaspoons ground turmeric
¼ teaspoon ground cardamom
1 cinnamon stick (approximately 1" long)
1 whole clove
⅛ teaspoon ground nutmeg

In a large saucepan, melt the butter slowly over medium heat; do not let it brown. Then bring butter to a boil. Stir in the onion, garlic, ginger, turmeric, cardamom, cinnamon, clove, and nutmeg. Reduce the heat and simmer uncovered and undisturbed for 45 minutes. Milk solids on the bottom of the pan should be golden brown, and the butter on top will be transparent. Slowly pour the clear liquid into a bowl, straining through cheesecloth. It is important that no solids are left in the butter. Transfer the butter into a jar. Cover tightly, and store in the refrigerator.