Frizzled Onion

• 1 large onion (3/4 lb), halved lengthwise
• About 3 cups vegetable oil for frying
• Special equipment: a Japanese Benriner or other adjustable-blade slicer; a deep-fat thermometer

1. Very thinly slice onion lengthwise with slicer.
2. Heat 2 inches oil in a 2-quart heavy saucepan over moderate heat until thermometer registers 340F, then fry onion in 6 batches, stirring occasionally, until golden brown, 1 to 1 1/2 minutes per batch (watch closely; onion can burn easily).
3. Quickly transfer each batch with a slotted spoon to fresh paper towels to drain, then sprinkle lightly with salt.
4. (Onion will crisp as it cools.)
5. Return oil to 340F between batches.

onion, vegetable oil, thermometer

Taken from www.epicurious.com/recipes/food/views/frizzled-onion-231022 (may not work)