Step 1

Place fat and skin in deep saucepan.

Step 2

Add enough water to barely cover the skin and fat.

Step 3

Simmer for 45-60 minutes, stirring frequently.

Step 4

Add onion when fat is completely melted and skin has turned brownish, but has not burned.

Step 5

Continue to stir frequently as onion cooks, approx. 10-15 minutes.

Step 6

Add a pinch or two of kosher salt.

Step 7

Strain fat through fine mesh sieve.

Step 8

Use immediately or keep in fridge in airtight container for no more than a week or freeze for later use.