In a large cast-iron skillet, bring the olive oil to medium low temperature, and add the onions, salt and pepper

Saute, stirring occasionally, until the onions have softened, wilted, and have turned a deep brown colour (be careful to keep an eye on the heat; you don't want to burn the onions - nice and slow is the way to go!)

Once the onions are caramelized, transfer to a small bowl to cool completely

Now that the onions have cooled, prepare the batter for the fritter.

In a large bowl, add the flour, cornstarch, paprika, egg, milk, salt, pepper, and garlic powder. Whisk until smooth and frothy

Add the cooled caramelized onion to the flour mixture and lightly stir to combine

Heat the vegetable oil in a cast-iron skillet

Using metal tongs, gently pick up a small portion of the onions from the batter - aim for tablespoon size, and gently place in the hot oil

You can fry three or 4 at the same time, but don't overcrowd the pan

After two minutes, gently lift one of the fritters and check for a deep brown colour; if done, flip to cook the other side, otherwise, leave to continue frying for another minute

Remove fried onion fritters and place on a paper towel-lined platter

Continue frying until all onions/batter have been used

Serve the onion fritters at room temperature with the chilled aioli dipping sauce