I've been frying onions for over forty years,
some with a heavy beading and others without.
Without has a much better tasting onion flavor.
Don't skimp on the salt as it makes the dish.
4 onions, peeled and very thinly sliced
4 cups canola or peanut oil for deep frying
4 cups all purpose flour, sifted
A sprinkling of seasoned salt to taste
Preheat oil in a big pot to 360 degrees F.
After peeling and slicing onions coat them
in flour to coat all over, set aside to rest.
Fry in batches to a golden brown, not to dark.
Set aside and season with salt to tast.
Serve while still warm.
These are also good served with a tomato salsa.