Question about the recipes I found for Ruth Chris's chopped salad - I'm so thankful to any who posted recipes for this wonderful salad - my question is - the responses I saw gave the ingredient I loved the most (the crispy red onions) - but I want to know how do they make those crispy fried onions? They are the thinnest I've ever seen and would love to know how they do them? Does anyone know what they use in them and how they make them paper thin? Thank you - pam