1 c. all purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 egg, well beaten
1 c. milk
1 tbsp. cooking or salad oil
4 sweet Spanish onions
Fat for deep frying heated to 375 degrees

Blend the flour, baking powder, and salt; set aside. Combine the egg, milk, and oil in a bowl and beat until thoroughly blended. Beat in the dry ingredients until batter is smooth. Cover and set aside while preparing onions.

Cut off root ends of onions; slip off the loose skins. Slice onions 1/4 inch thick and separate into rings. Using a long handled two-tined fork, immerse a few onions rings at a time into the batter. Lift out and drain over bowl a few seconds before dropping into heated fat. Turn only once as they brown. Do not crown the rings.

When rings are golden brown on both sides. Lift out drain on absorbent paper-lined baking sheet. Serve hot with salt or garlic salt. About 6 servings.

LACY CORNMEAL FRIED ONION RINGS:

Follow recipe for Lacy French-Fried Onion Rings. Reduce flour to 2/3 cup and blend in 1/2 cup yellow cornmeal. To freeze French-fried onions, leaving the crisp, tenderings on the absorbent paper-lined baking sheet on which they were drained, place in freezer and freeze quickly. Then carefully remove rings to moisture-vaporproof containers with layers of absorbent paper between layers of onions. The rings may overlap some, but do not have layers to deep. Cover container tightly, label, and freeze.

To reheat frozen French-fried onions - removing the desired number of onion rings, arrange them (unthawed) in a single layer on a baking sheet. Heat at 375 degrees for several minutes or only until the rings are crisp and as hot as when they come from the fat.