Cooks' note:
Onions can be fried 6 hours ahead and kept, uncovered, at room temperature.
Recipe information
Total Time
30 min
Yield
Makes about 3 cups
Ingredients
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
Preparation
Step 1
Very thinly slice onion lengthwise with slicer.
Step 2
Heat 2 inches oil in a 2-quart heavy saucepan over moderate heat until thermometer registers 340°F, 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). Quickly transfer each batch with a slotted spoon to fresh paper towels to drain, then sprinkle lightly with salt. (Onion will crisp as it cools.) Return oil to 340°F between batches.
