Really Crisp Fried Onions

• Spanish onions
• salt
• flour
• deep fat or oil

Slice the onions into thin rings and separate each one. Sprinkle lightly with fine salt and let them stand for an hour or so, for the moisture to drain off. Toss them in flour and drop them into hot fat or oil (with blue haze rising). As soon as they are golden brown take them out and drain them on kitchen paper. Eat as they are or with hamburgers etc.