1. Peel the onions and slice them very thinly (a mandoline is easiest), then separate the rings.
2. Mix the flour with the paprika and toss the onion rings thoroughly in it; shake off the excess.
3. Heat the oil in a small pan to about 170 °C.
4. Fry the onions in small batches, stirring, for 3-4 minutes until golden brown - watch out, they burn very quickly at the end.
5. Lift them onto kitchen paper with a slotted spoon and salt immediately.
6. They stay crisp once cooled and keep for a few days in an airtight container - great on cheese spätzle, roast beef or soups.
Tip: Onions fried too dark turn bitter - take them out a shade lighter, as they keep darkening afterwards.
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