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Slice the onions crosswise into 1/2-inch-thick rounds and separate into individual rings. Spread them on a sheet pan lined with paper towels and let them sit at room temperature for 10 minutes to dry the surface slightly.
Pour the oil into a large heavy-bottomed pot or Dutch oven and heat over medium-high heat until it reaches 375°F (190°C) on a deep-fry thermometer.
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