Peel 1 large onion and slice it into thin rings.
Separate the rings and place them in a large bowl,
sprinkle on 1 tbsp of salt and set them aside for 20-30 minutes, until they are soft and have released much of their liquid.
Pour 1.5 to 2 inches of oil into a pot and heat to 190C.
Place ½ a cup of all-purpose flour, 1 teaspoon of salt, in a bowl.
Take a handful of the onions rings, squeezing out the moisture with your hands, and add them to the flour. Toss to coat, shake off the excess flour,
carefully lower the onions into the hot oil,
Fry the onions in batches until they are crisp and golden.
Remove the onion rings and place them on a paper towel-lined plate to drain,
sprinkling a bit of salt on top of each batch as you remove them.