These onions make an ideal topping for the wilted greens and cabbage salad.


    • 1 qt. fry oil
    • 1 white onions
    • 2 egg yolks
    • 1 cup very cold water
    • 1 cup flour
    • salt and pepper

In a deep fryer heat oil to 350 degrees.

Peel onion then slice ¼ inch thick. Separate onion strips.

In mixing bowl beat egg yolks with a fork and add to very cold water.

Continue to use the fork and stir in the flour. The batter will be slightly lumpy. Add a little salt and pepper.

Dip onion pieces into batter and drop into hot oil. Fry until golden brown.

Top each salad with the fried onion strips.

We want to hear what you think about this article. Submit a letter to the editor or write to letters@theatlantic.com.