2 Large, peeled, thinly sliced, and separated into rings
Place flour in a bag, add onions, and shake to coat evenly with flour.
Pour oil into a deep 2 1/2 to 3 quart pan to a depthof 1 1/2: inches and heat to 300Â° on a deep frying thermometer.
Add floured onions, about a fourth at a time, and cook, stirring often, until golden .
Oil temperature will drop at first but will rise again as onions cook; regulate heat accordingly.
With a slotted spoon, lift out onions and drain on paper towels .
Serve warm, piled in a napkin lined basket or in a warmed bowl; sprinkle with salt.
If made ahead, let cool, wrap airtight, and refrigerate for up to 3 days.
To reheat, spread onions in a single layer in a shallow rimmed baking sheet.
Heat in a 350Â° oven for 2 to 3 minutes.