Fill a deep-sided saucepan with the oil and heat to 165°C (329°F). Slice the onion into thin rings using a meat slicer or mandoline. Add an onion slice to the hot oil; if it cooks evenly, the oil is hot enough. Remove the cooked onion slice and add the rest of the onion rings. Stir regularly to promote even cooking. Once golden, remove the onion rings and drain on paper towel. Once cooled, carefully store in an airtight container.
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