From ATK - presented as a topping for several Mediterranean rice/lentily side dishes. But they're good on practically anything!
2 lbs onions
2 t salt
1.5 c vegetable oil
Peel onions and cut in half through the poles. Slice 1/4" thick. Toss onions and salt together in a large bowl. Microwave for 5 minutes. Rinse and transfer to paper towel lined baking sheet and dry well (I use a tea towel from the "use for food" pile).
Heat onions and oil in a Dutch oven over high heat, stirring frequently, until onions are golden brown, 25-30 minutes. Drain in colander set over large bowl. Transfer to paper-towel lined baking sheet to cool.
The oil will be deeply scented with onions... keep it for flavoring other dishes.
Put on anything that wants a little crunch onion goodness (everything)... or just nibble them.
