Recipe: Onion Shreds (1986)

ONION SHREDS

3 large Spanish or Bermuda onions (about 2 pounds)
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon paprika
Vegetable oil

Cut onions into 1/8-inch slices and separate into rings.

Mix flour, salt and paprika in plastic bag. Add about 2 cups onions and shake to coat with flour. Remove onions from bag and repeat, shaking to coat remaining onions.

Heat oil (3 inches) in deep fryer or 3-quart saucepan with basket to 350 degrees F.

Fry about 2 cups onions at a time, stirring occasionally with long-handled fork to keep onion shreds separate, 2 1/2 to 3 minutes; drain. Keep fried onions warm on cookie sheet in 250 degree F oven until ready to serve (no longer than 20 minutes).

Serve warm, piled high on a plate or in a napkin-lined basket.

Makes about 9 cups
From: Recipelink.com
Source: Recipe booklet: Plain and Fancy Vegetable Cookbook, Betty Crocker's Creative Recipe Cookbooks No. 16, May-July 1986