Ingredients Seasonings Alliums Onion Tobacco Onions Be the first to rate & review! These delicate and crisp onions from James Golding at The Pig Brockenhurst in England are lightly seasoned with paprika and celery salt. They're a no-fail side dish as well as beer snack. Slideshow: More Onion Recipes By James Golding Updated on April 1, 2017 Print Rate It Share Share Tweet Pin Email Active Time: 25 mins Total Time: 2 hrs 30 mins Yield: 4 to 6 Ingredients 3 large white onions (2 pounds), halved lengthwise and very thinly sliced crosswise 2 cups whole milk 2 cups all-purpose flour 1/4 cup plus 2 tablespoons smoked paprika 2 1/2 tablespoons celery salt 2 1/2 quarts canola or vegetable oil Kosher salt Directions In a large bowl, combine the onions with the milk and stir to coat. Cover and refrigerate for 2 hours. In a medium bowl, whisk the flour with the paprika and celery salt. Drain the onions very well in a colander, then set the colander over a large bowl. Sprinkle the flour mixture over the onions and toss with your hands to evenly coat. Shake well to remove any excess flour. In a large saucepan, heat the oil to 350°. In about 5 batches, fry the onions over moderate heat until golden brown, about 2 minutes per batch. Using a slotted spoon, transfer the onions to paper towels to drain; season lightly with salt. Return the oil to 350° between batches. Serve hot. Rate it Print