3/4 c. sifted flour
1/3 c. milk
1 1/2 tbsp. salad oil
2-3 med. Bermuda onions
1/4 tsp. salt
1/4 c. cream
1 egg white, unbeaten

Sift flour and salt. Add milk, cream, oil, and egg white. Beat until smooth. Dip onion rings into batter and fry in deep fat until lightly brown. Drain on paper. Serve immediately.

Can be kept crisp 10-15 minutes in warm oven.