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| Battered onions |
Would you believe I've never made deep-fried onions before? It's true! Yesterday I made a dipping batter of seasoned flour with half and half—so simple and easy and yet, so good. I fried them in about a 1/2 inch of olive oil, sprinkled generously with salt. They turned out perfectly golden brown. Sunday's are becoming days of good living at my household. I hope they are the same for you.
