Start by cutting the large onion into rough chunks, ensuring they are not too small to hold shape while frying. Heat rapeseed oil in a deep fryer or a large pan over medium heat until it reaches about 180°C / 350°F.

While the onions are frying, whisk together the milk, flour, white sugar, garlic salt, and black pepper in a mixing bowl until you have a smooth batter.

Once the onions are softened, remove them from the oil and drain them on a plate lined with paper towels. Sprinkle a little flour over the cooked onions and toss gently until they are coated.

Carefully fold the fried onions into the batter, ensuring each piece is generously coated. Divide this mixture into two equal portions and shape them into small loaves.

Reheat the rapeseed oil to 180°C / 350°F if needed. You can check the oil with a thermometer or by dropping a small piece of batter in.

Lower one formed Onion Loaf into the hot oil and fry for about 5 minutes, turning halfway through the cooking time.

Once crispy and golden brown, lift the Onion Loaf out of the oil and drain on a plate lined with kitchen towels.

Serve the Onion Loaf hot.