Try dusting the hot onions with paprika as well as salt, or dust with Chaat Masala. Please read about Deep-Frying.

I. BATTERED

Peel, cut crosswise into ¼- to ½-inch slices, and separate into rings:

Batter and fry as for:

Drain on a rack or on paper towels. Sprinkle to taste with:

II. BREADED

Prepare the onions as for I, and apply Bound Bread Crumb or Cracker Coating to the rings. Place on a rack to dry for at least 20 minutes before frying (refrigerating for 1 hour or overnight will produce better results). Heat to 350°F in a heavy 10-inch pot:

Add the onion rings to the hot oil and fry in batches until golden brown, 3 to 5 minutes, turning once or twice. Do not crowd the pot. Drain and season to taste as directed above.