Peel the onions and cut them into thin rings. In a bowl, mix the flour, paprika powder, salt, and soup seasoning well. Toss the onion rings in the mixture, making sure to separate them so that each ring is fully coated.

Pour about two fingers’ depth of oil into a pan, heat it up, and fry the onions in batches over medium heat until they are perfectly crispy. Let them drain on a paper towel or wire rack.