3 large onions
2 cups nonfat milk
2 cups all-purpose flour
Salt to taste
2 teaspoons onion powder
1 teaspoon paprika (can be left out if you desire)
Oil for frying
Slice onions into very thin rings; the thinner, the better. Soak them in the milk for 5 minutes.
Heat the oil in a large skillet.
In a small bowl, mix the seasonings with the flour. Coat the onions with flour.
Fry the onions in the oil. Flip and stir as needed to ensure they brown evenly.
Place on paper towels to soak up the excess oil. Sprinkle with salt.
Store in an airtight container. These will keep 2 to 3 weeks.