Bruce Cabot's French Fried Onions
Slice large Spanish onions thin and separate the rings. Soak the rings in milk for about half an hour. Have the deep fat heated to between 380 and 390 degrees. Drain the onion rings and dip them in salted flour. Have the flour in a deep bowl, and shake the rings well until they are well floured. Then drop a few at a time into the fat, cook until golden brown. Drain on wrapping paper before serving.