Delicious as a snack, an accent or a topping, or eat as a low-fat substitute for heavy, greasy onion rings.
Put a small amount of flour in a zip-lock bag.
Peel onions. Cut in half from stem to root and slice very thinly into half-slices. Separate slices into individual half-rings and 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 and shake vigorously to coat all onions. Onions 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 and spread on plate, shaking off excess flour if any.
Heat a large non-stick coated skillet on medium heat. Spray with cooking spray. Add onions and spread them out. Spray onions with more cooking spray.
Cook, turning onions frequently, until browned and crisp. Taste and 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!