A rich green oil for imparting onion flavor to just about anything. Any green oniony thing can be used here: green onions, chives, etc.
Yield: about ¾ cup
Combine all ingredients in a blender (preferably a vitamix) and puree on high for 60 seconds.
Immediately pour the oil into a metal bowl sitting in another metal bowl filled with ice or cold water to chill it. Stir to reduce the heat, then cover and allow to chill overnight.
The next day, strain the oil through cheesecloth, allowing it to drain naturally, and resisting the urge to press or squeeze out any oil, as water particles will pass through and give you a cloudy oil.
Sometimes I allow it to drain overnight in the fridge if I have space, as you would yogurt or cheese. Store the finished oil in the fridge for up to a month.
Video
Notes
You can make this with ramp leaves, but I also make it with just about any green onion part I can find. Spring onions, wild onions, three cornered leeks, nodding onions, walking onions, and wild garlic will all work fine.