First let me say that this idea was stolen, lock, stock and barrel from Pioneer Woman Cooks. Who has lots more photos than I do.

I did just what she said, OK I used a mandolin not a knive and it could have used just a smidgen more Cayenne, but they were good none the less. My wife thinks the Cayenne was fine and when am I going to clean up her mandolin.

Take one large onion and slice it very thin, as thin as you can. Place these in a bowl and cover with butter milk, if you only have regular milk, all is not lost, for each cup of milk add one teaspoon of vinegar. Refrigerate and ignore for several hours. I took a nap.

A long about 20 minutes before you want to eat these lil strings do the rest of your prep. 2 cups flour, just under 1 teaspoon salt, 1/4-1/2 teaspoon cayenne and grind just as much black pepper as you like. Mix these well in a flat bottomed dish. Heat oil to 375 F in some sort of appropriate pan, I used a wok.

Preheat oven to very low and line your serving dish with paper towels to absorb any oil. Note: Do not let paper towels catch fire, it is a bit of a distraction.

Get your onions. I put a half sheet upside down over the two burners next to the wok, suggestion from Norm Weinstein at the Institute of Culinary Education, and but the onions on it, put the flour mixture in front of the onions and tooks some onions, floured them and dropped them, gently in the very hot oil.

Now the Pioneer Woman has a specific oil type in her recipe and so do I. I used what ever the wife had on the pantry floor, could I be more specific than that? How many onions, enough. It took six times to cook them all. I don't want the oil to lose to much heat each time I put onions in. How long, until they look golden brown.

Now get the onions out out of the oil, I used a spider, she used a slotted spoon. Fingers are not recomended here. Put the onions on the serving platter and put in oven. This keeps them warm.

When all the onions are finished admire them. Check a few for seasoning. I added a little salt here. Serve.

If you are one of those who has to have a green bean with fried onion casserole at Thanksgiving, these onions are so much better than the canned ones, it puts the dish in a whole different category. By the way the onions weren't bad cold this morning. I only took a little taste, but they were still crisp.