Peel and slice thinly the onions. Separate slices into rings and place in a large bag with the flour. Close bag and shake to coat rings. In a deep 3 quart saucepan on high heat, bring salad oil to 300 degees. Add about 1/3 of the onions to the oil; cook about 10 minutesor until onions are golden brown. The temperature of the oil will come back up to 275 degrees as the onions start to brown; regulate heat to maintain this temperature. Stire onions frequently. With a slotted spoon, lift onions from oil and drain on absorbent material; lift out particles that brown faster than others to prevent them from scorching.

Cook remaining onions in the oil, following this same procedure. Serve onions warm or cold. When completely cold, package airtight for later use. Store in refrigerator up to three days or 1 month in freezer. Serve right from refrigerator or freezer. Or to reheat, spread in a single layer in a shallow pan and place into a 350 degree oven for 2 or 3 minutes. Makes about 1/2 pound; allow about 1/4 cup per serving.