This recipe I received from my in laws mother which we call Granny, They came to Israel from S.Africa.

Zygielbaum.

In a heavy saucepan melt margarine in oil and bring to a warm temperature. Mean while. Peel onions and carrots, In the food processor, grate carrots, and slice onions thin . When oil / margarine are warm , add carrots , onions, and stir, when it started to boil like stir more often, The minute it starting to get gold light brown color it is the time to take the onions / carrots out with a slotted spoon into a sieve that sit upon a bowl. Cool . Transfer to very clean glass container. ( I use 2 cups container) Cover with nylon seal, and a lid on top. Keep in refrigerator. It keeps up to year. Whenever you want to use it , first shake it and then use as much as you need. With the Carrots / onions which I call them now Grivelach I put in an air tight plastic container, and keep in my freezer. You can add this to any recipe that ask for fried onions, like Mashed Potato ect....

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