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CRISPY BROWNED ONION TOPPINGS

2 lbs. onions cut into very, very, very thin rings. Sprinkle onions with flour and salt
and shake well. HEAT at least 2″ oil in very large saute pan until heat s to 375.
Drop onions into hot oil and shake with fork to separate. Fry for about 2 or 3 mins. or until onions become light brown. put on paper towels to dry.

ANOTHER WAY TO COOK AS PER CONTESSA = HEAT l-l/2 CUPS VEGGIE OIL AND ONE TBSPS. BUTTER TO 220 DEGREES. SET AT ON MED.LOW TO BEGIN AND THEN TURN DOWQN TO LOW AND ADD 5-6 THINLY SLICED SHALLOTS INTO RINGS.
COOK FOR ABOUT 30-40 MINS. BUT DON’T LET HEAT GO OVER 260. DRY AND SPTREAD ON PAPER TOWELS AND STORE AT ROOM TEMP.

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https://recipes.connorbowen.com/recipe/crispy-browned-onion-toppings/