Remove skins from four medium-sized onions. Cut in thin slices and put in a hot omelet pan with one and one-half tablespoons butter. Cook until brown, occasionally shaking pan that onions may not burn, or turn onions, using a fork. Sprinkle with salt one minute before taking from fire.
Peel onions, cut in one-fourth inch slices, and separate into rings. Dip in milk, drain, and dip flour. Fry in deep fat, drain on brown paper, and sprinkle with salt.
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