1 1/2 c. all-purpose flour
1 1/2 c. Miller Draft beer (may be flat or active, warm or cold)
3 very lg. Bermuda or yellow onions
3 to 4 c. shortening

Combine the flour and the beer in a large bowl and mix thoroughly, using a whisk, if you have one. Cover bowl and allow to rest at room temperature for at least 3 hours.

Twenty minutes before the batter is ready, preheat the oven to 200 degrees. Place layers of paper toweling on a jelly roll pan and put aside for storage of the onion rings. You may also use brown paper from supermarket bags.

Carefully remove the paper-like skin from the onion and cut into 1/4 inch slices. Separate the slices into rings. On top of the stove, melt enough shortening to come up about 1 1/2 inches on the sides of a 10-inch skillet. Heat to 375 degrees.

With tongs, dip a few onion rings into the batter and carefully place them into the hot shortening. Fry the rings, turning once or twice, to a delicate golden brown. Transfer to the paper-lined jelly roll pan and place on the middle shelf of the preheated oven until all rings have been fried. 6 servings.

TO FREEZE: Fry rings and drain on paper at room temperature. Arrange on cookie sheet and freeze. Place in plastic bags and return to freezer.

TO REHEAT: Place on cookie sheet and place in a preheated 400 degree oven for 4 to 6 minutes.