Deep fry the onions, same with bacon. Cut so they are separate, but large enough to be removed with the metal grid deep fry pot. Watch as you first dip - the steam flashes off quickly at first. Have the oil under 350 - watch with care as they burn fast. Keep stirring to break clumps and when they reach the brown you want, remove and drain. Same with bacon - m break up clumps. This will give nice crisp bacon - too long and it gets hard - bacon bit stuff. I learned this in the Air Force kitchen when they have a surge and onion loving bacon eaters early in the AM, en masse...