1 1/2 c. flour
3 lg. yellow onions (Bermuda)
1 1/2 c. beer
3-4 c. shortening

Combine flour and beer in large bowl and blend thoroughly, using a whisk.

Cover bowl and let stand to set at room temperature for no less than 3 hours.

Place brown supermarket bag or paper towels on jelly roll pan.

Cut onions into 1/4 inch slices. Separate into rings. SET ASIDE.

On top of stove, melt shortening in 10 inch skillet to come 2 inches up sides of pan. Heat to 375 degrees.

Dip a few onion rings into batter. Then place in hot fat. Fry rings, turning once or twice until even golden color.

Transfer to jelly roll pan to keep warm, place on middle shelf (until all are fried) in 200 degree oven.

TO FREEZE:

Fry rings, drain on brown paper. Arrange on jelly roll pan, single layer and freeze.

When frozen, pack in plastic bags and keep in freezer.

To reheat: Arrange on pan, single layer, and place in 400 degree oven for 4 to 6 minutes.