1 1/2 c. all-purpose flour
1 1/2 c. beer, active or flat, cold or at room temperature
3 very lg. yellow onions (Bermudas work very well)
3 to 4 c. shortening

Combine flour and beer in a large bowl and blend thoroughly, using a whisk. Cover the bowl and allow the batter to sit at room temperature for no less than 3 hours.

Twenty minutes before the batter is ready, preheat oven to 200 degrees. Place brown paper, from supermarket bags, or layers of paper toweling on a jelly roll pan. Carefully peel the papery skins from the onions so that you do not cut into the outside onion layer. Cut onions into 1/4 inch thick slices. Separate the slices into rings and set aside.

On top of stove, melt enough shortening in a 10-inch skillet to come 2 inches up the sides of the pan. Heat the shortening to 375 degrees; use a deep frying thermometer.

With metal tongs, dip a few onion rings into the batter. Then carefully place them in the hot fat. Fry rings, turning them once or twice until they are an even, delicate golden color. Now transfer to the paper-lined jelly roll pan. To keep warm, place them on the middle shelf of the preheated oven until all the oven rings have been fried.

TO FREEZE: Fry rings and drain on brown paper at room temperature. Arrange on jelly roll pan and freeze. When frozen, pack in plastic bags and return to freezer.

TO REHEAT: Arrange on jelly roll pan and place in a preheated 400 degree oven for 4 to 6 minutes.