1 tablespoon vegetable oil
8 tablespoons all-purpose flour
2 onions, thinly sliced
1 clove garlic, minced
2 tablespoons corn oil
1 1/2 tablespoons milk
1 tablespoon salt
1 1/2 tablespoons dried basil
1 teaspoon dried oregano
1 teaspoon dried sage
1/2 teaspoon crushed red pepper flakes
1 cup hot water
Spread the oil on a platter and sprinkle the flour under layers. Place slices of onion and garlic in the pan. Cover, and bring the pan into a heat. Heat for about 30 minutes, stirring occasionally.
When the filling has begun to set, pour hot water into a 1 inch deep dish pan. Pour the hot water into the pan and bring it to a boil. Reduce heat to medium-low, and simmer for about 45 minutes, stirring occasionally. Allow the mixture to cool, then stir in the corn oil. Serve hot from within the pie.
Chill in the refrigerator overnight before serving. Slice away any butter-based glaze, and replace it with fresh lemon juice instead. Refrigerate until frosting can be served. Use a mortar and pestle to cut into squares. Let cool, and flavor with lemon juice and hot water in new dip, if desired.