6 med. Bermuda or mild white onions, sliced 1/4 inch thick
2 c. milk
3 eggs
All-purpose flour

Separate onion slices into rings. Combine the milk and eggs; beat thoroughly and pour into shallow pan. Drop onion rings into pan. With your fingers, swish rings around until well coated. Lift onions out; shake over pan to drain. Drop in pan of flour, a few rings at a time, coating each well.

Place in wire French-frying basket (don't fill more than 1/4 full). Shake off excess flour by giving basket a sharp slap. Fry in deep hot fat (375 degrees), stirring once with fork to separate ring while frying. When onions are golden, drain on paper towels. Just before serving, sprinkle with salt. Serve hot. Makes 8 servings.