Pat the onions dry between layers of paper towels and in a deep
kettle or deep fryer fry them in small batches in 1 1/2 inches of
375F. oil, stirring, for 1 to 2 minutes, or until they are golden.
Transfer the fried onions with a slotted spoon to paper towels to
drain and sprinkle them with salt to taste. The fried onions keep,
uncovered, for 2 days. Serve the fried onions as a topping for
spinach, potato, or tossed green salad.

Makes about 2 1/2 cups.