For GREAT ones, get mild large onions and slice them the size you like. Coat the slices with raw egg. Get some "shake and bake" for chicken. Put the onions in this mixture and either bake rapidly or for best results pan or deep fry. Deep frying is the method restaurants use. Enjoy.

Of course cut the onions. Then mix together some flour, water, salt and pepper. Consistency needs to be like pancake batter. Dip and deep fry.

mix flour with a very small amount of corn meal and desired seasonings. coat the onoin rings with this. Dip into beaten eggs and roll in flour mixture again. Fry rapidly till golden. Hmmm...the shake & bake sounds interesting (and tasty)..I will have to try that ;-)

ONION RINGS 1 cup flour 1 cup beer (the brand of your choice) 3-4 cups shortening for frying purposes 3 tablespoons sugar 2 teaspoons salt couple of dashes of Tony's creole seasoning or cayenne pepper Combine flour and beer in a large bowl, blending thoroughly. Cover and allow batter to sit at room temperature for at least 3 hours. Afterwards gently stir in the sugar and salt, Tony's or cayenne. Cut onions into one-fourth inch or larger (depending upon preference) slices. Separate slices into rings. Heat shorting to 375 degrees F. (You can determine this temperature by dropping a sample ring into the hot grease -- it should begin to immediately sizzle and quickly rise to the top or a one inch square piece of bread will brown in one minute in 375 degree oil.) Dry sliced rings and roll in flour. Then dip onion rings into batter and fry until delicate golden brown. The batter can be made thicker by adding more flour or thinner by adding more beer. This batter can also be used successfully for frying okra with a batter-that-sticks. The only complaints received have been those who let the batter stay in the bowl overnight and dry. I was told the batter sticks so well to the bowl that it has to be chiseled out!