6 med. Bermuda or mild white onions
1 c. plus 2 tbsp. sifted all-purpose flour
1/2 tsp. salt
1 slightly beaten egg
1 c. milk
2 tbsp. cooking oil

Cut onions into slices 1/4 inch thick; separate into rings. Combine remaining ingredients, beating together just until all dry ingredients are well moistened. Coat onion rings well with batter.

Fry, a few at a time, in deep hot oil, (375 degrees), stirring once with fork to separate rings. When onions are golden, drain thoroughly on paper toweling. Just before serving, sprinkle with salt.