Prepare the Onions: Peel the onion and slice it thinly into rings.

Mix the Seasoning: In a shallow bowl, combine the flour, paprika, salt, and pepper. Stir well to ensure the seasoning is evenly distributed.

Coat the Onions: Toss the onion slices in the seasoned flour until they are evenly coated.

Heat the Oil: In a deep skillet or pot, heat canola oil over medium-high heat until it reaches 350°F (175°C).

Fry the Onions: Carefully add the coated onion slices to the hot oil, a few at a time, making sure not to overcrowd the pan. Fry for 2-3 minutes, or until golden brown and crispy.

Drain on Paper Towels: Once crispy, remove the onions from the oil using a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil. Repeat until all onions are fried.

Serve or Store: Use the crispy onions immediately as a topping or garnish, or allow them to cool completely before storing them in an airtight container.