A Pakistani dish I am learning to make calls for fried onions as an ingredient. The recipe says "golden fried onions" and later "fried onion paste", referring to the same thing. The video shows a clump of yellow brownish fried onion slices dumped into the pot. I don't think it is really a paste, more like clustered fried onions.
I know normally when you make fried onions you use spices and flour. Googling "fried onions" leads me to hundreds of recipes of fried onions as a snack or appetizer. Not what I need. Should I milk-dip and flour-coat them? How do people make fried onions as an ingredient in South Asian/central Asian cuisines? Simply deep fry?
Wikipedia's "fried onion" page has a picture of "Iranian fried onions" which I guess should be close to this ingredient in a Pakistani dish?