A recipe from the Sneaky Kitchen
Put a small amount of flour in a zip-lock bag. Peel onions. Cut in half from stem to root
& slice very
thinly into half-slices. Separate into individual half-rings & spread out
on a large plate or cutting board. Sprinkle with salt or salt
substitute. Let sit for 1 minute (no longer or you will have a mess).
Add onion rings to flour in bag. Close bag & shake
vigorously to coat all onions. They should be thinly coated, with no excess
flour. If all onions are not coated, add more flour a teaspoon at a time,
shaking bag afterwards. Remove onions from bag & spread on plate, shaking off
any excess flour.
Heat a large Teflon coated skillet on medium. Spray with
cooking spray. Add onions & spread them out. Spray onions with more cooking
spray. Cook, turning onions frequently, until browned & crisp. Taste & add a little more salt if necessary.
Eat as a snack, or sprinkle on grits or polenta, over mashed,
scalloped or roasted potatoes, on soups, stews or frittatas, serve with meat such as
liver, cube steak or chicken, or use as a topping for casseroles or meatloaf.
Also a substitute for those greasy canned onions on green bean casserole!