Crispy fried onions

Slice the onions thin and of equal thickness on a slicer so they brown at the same time.

Loosen the slices so the strands separate; pick out odd pieces that would brown slower and save them for another recipe.

Start with the oil barely warm, on the cold side: a test slice should raise only one or two gentle bubbles; if more, bring the temperature down.

Add the onions in small batches so they fry rather than steam.

Fry on medium heat; when the edges start turning yellow, lower to medium low and stir continuously for even browning.

Take them out as soon as they turn golden brown, before chocolate brown, which tastes bitter; the colour deepens from residual heat.

Drain on paper towel, immediately spread and loosen them with the spoon. Keep the oil for cooking savory dishes.

Cool completely, then store airtight: about a month in a cold dark cupboard in cold weather, several months refrigerated, indefinitely frozen.