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1
Spread the bread (toasted or not, as you prefer) with Mayonnaise, top with roast beef, and season with salt and pepper.
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2
Pile the onions on top of the beef and serve.
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3
In a wok or a tall pasta pot, heat the oil over medium heat until it is just hot enough to sizzle a piece of onion (about 350F is ideal).
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4
Then carefully add all the onions to the pot and stir with tongs or a slotted spoon.
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5
This will create a lot of steam, so use caution.
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6
The onions will settle down pretty quickly to a simmer, and you will want to stir them every couple of minutes so that they brown evenly.
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7
While the onions are cooking, lay some paper towels on a plate or baking sheet so that youre ready when the onions are.
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8
When they start to turn evenly golden brown, stir them and cook about 1 more minute, then remove them to the paper towels and press to get as much oil as possible out of them.
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9
If they dont crisp up pretty quickly, you may need to return them to the oil to cook another minute or two.
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10
Its also important to know that they will darken about one shade when they come out of the oil, so dont let them get too brown before you remove them.
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11
After draining and pressing them, loosen them up with your fingers and then lightly salt them.
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12
This all sounds a little complicated, but its just a question of doing it once and knowing what to look for.
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13
That said, you can do a test batch with just a few slivers if that will make you more comfortable.
