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 (or Bermudas if you wish)
3-4 c. shortening

1. 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.

2. 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" thick slices. Separate the slices into rings and set aside.

3. On top of the stove, melt enough shortening in a 10" skillet to come 2" up the sides of the pan. Heat the shortening to 375 degrees (use a deep frying thermometer).