Crispy onion burger topping

Ingredients:

• 2 large onions
• 2 cups of sour milk or kefir
• 2 cups premium flour
• 1 tbsp (incomplete) salt
• Lots of black pepper
• 1/4 - 0.5 tbsp cayenne pepper
• Rapeseed oil (canola), for deep-frying

Preparation:

1. First, peel the onion and slice it very thinly. If you have a mandoline, use it. Separate the onion slices into rings, place them in a shallow baking dish, and pour the sour milk over them. Press the onions down so they're submerged as deeply as possible and let them sit on the counter for at least an hour. Lightly toss the onion rings halfway through the soaking process, if necessary.
2. In a bowl, combine flour, salt, black pepper and cayenne pepper and set aside.
3. Pour 1-2 liters of rapeseed oil into a saucepan or cauldron. Heat to 190°C or until a pinch of flour sizzles in the oil.
4. Using tongs, remove a handful of onions from the sour milk and immediately roll them in the flour mixture. Coat the onions in the flour mixture, then tap them against the inside of the bowl to shake off any excess.
5. Drop the onions into the hot oil. Stir briefly, just to separate the rings, and watch them fry! They'll be ready in minutes.
   
   Once the onion rings are golden brown (this will only take 1-2 minutes), remove them from the oil and place them on a paper towel-lined plate.
6. Repeat with the remaining onion rings and serve immediately.
   
   Place a handful on the juicy grilled cutlet and enjoy!