Summarize the following:
Start with the stove heat on high to get the oil nice and hot, quickly. The onions should sizzle when you put them in the pan with the oil. Once you see oil evaporating a little bit, the oil is ready for the onions. It's easier to fry onions in smaller portions, so for 2 sliced onions, you can try frying 3 batches or so. Deep fry the onions on medium heat until they turn a golden brown. This should take about 10-20 minutes. While they are sizzling in the oil, gently mix the onions around to keep all of them coated, and to disperse the heat and oil evenly. If the flame is very high the onions will burn on the outside and remain watery on the inside. Use a big, perforated spoon (a spoon with holes in it for drainage) to removes the onions from the pan once they are golden brown. You want a perforated spoon to drain out excess oil. Place the onions on a plate with a paper towel on it, to absorb the rest of the excess oil. Put the onions aside for later.
Heat the oil in the pan. Add your onions to the oil. Reduce the flame to medium. Take out the onions from the pan.