Heat enough oil in a wide shallow pan or kadai.
Separate the strands of the sliced onions with your hands.
Test the oil by dropping one small onion strand, if it sizzles up then you can continue.
Drop a handful of onion strands into the hot oil ensuring to spread out and do not overlap.
Keep the flame low to medium all time, stir in between to fry evenly and fry till you see the onions changing shades (4 mins).
Remove the onions with a slotted spoon on time before they get burnt. The onions will continue to cook even when you take them out, so remove them when you see the golden light brown shade.
Spread the fried onions on a paper towel to drain the excess oil (It will become crispy as it cools).
Let it cool completely before storing it in an airtight box and in the freezer.