1 1/2 c. all-purpose flour
1 1/2 c. bear, at room temperature
1 tsp. salt
3 to 4 lg. Vidalia (or like) onions
3 to 4 c. peanut oil

Mix flour, beer and salt in a bowl. Cover and allow to sit at room temperature for 3 to 4 hours. Peel and cut onions in 1/4 inch slices. When batter is ready dip onions in batter. In a deep frying pan, deep fryer or wok, heat oil to 375 degrees. Drop rings into hot oil. When rings are golden, remove them from oil and drain on paper towels. Serve sprinkled with salt.