Makes 2 cups
From Ruta Kahate's "Quick-Fix Indian" (Andrews McMeel, $16.99, 208 pages)
2 medium yellow onions
1/2 cup canola oil
Halve each onion stem to tip, then thinly slice into half-moons. Separate into individual slices.
In the largest skillet you own, heat the oil on high until it starts rippling.
Add onions and stir to coat. Spread out evenly in a thin layer. Leave skillet on high heat and wait. Do not keep stirring! Slices on the periphery will brown first; stir them into the center and spread everything in a thin layer. Repeat until all the onion slices begin to color.
Set heat to medium-low and let them cook, stirring only occasionally and keeping them spread out evenly.
When evenly browned and crisp, drain on paper towels. They will crisp further as they cool. Store in an airtight glass bottle in the refrigerator for up to 1 month.