Ingredients

• 1 sweet onion, halved and thinnly sliced

• 1 shallot, halved and thinnly sliced

• 1/4 cup half and half

• 1 teaspoon vinegar (I used malt)

• 1 Tbsp dijon mustard

• 1 1/2 Tbsp corn starch

• 1/3 cut seasoned breadcrumbs

• 1/4 tsp smoked paprika

• Salt

• Frying oil
  

Directions

1. In a bag, add the half and half, vinegar, and mustard. Combine, and add the onion and shallot. Allow this mixture to sit while you preheat the frying oil to 375 F.

2. If a lot of liquid pools in the bag, pour some out to discard. The onions should be wet, not dripping. Add breadcrumbs and cornstarch. Shake the bag until everything is combined.

3. Deep fry the onions for 3 minutes, or until golden and crispy. Place them in a heat safe bowl, sprinkle salt and smoked paprika, and toss. If making these ahead to time, allow them to cool completely before storing with a lid in the fridge up to 4 days.