My better two thirds is from Ky, where apparently onion strings are a staple. Fried and cooked in a bread pan form. I have not been able to duplicate at home, she just mentioned that she misses them and is hinting on a trip back there.
The (*ahem*) proper way according to her is that the onion strings are done in a loaf form like what you would do a bread loaf in, so that you can either pull out the strings or cut a slice.
The following is a link to pictures that are something close but not exact.
Updated 1 year ago | 18
Updated 2 months ago | 3
Updated 11 months ago | 0
Updated 5 months ago | 4
Updated 1 year ago | 3