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 (use Bermudas, if wish)
3-4 c. shortening

Combine flour and beer in a large bowl. Blend thoroughly, using a whisk. Cover bowl and allow the batter to sit at room temperature for no less than 3 hours. Twenty minutes before batter is ready, preheat oven to 200 degrees. Place brown paper (from supermarket bags) or layers of paper toweling on jelly roll pan. Carefully peel the papery skins from the onions so that you do not cut into the outside layer of onions. Cut onions into 1/4 inch thick slices. Separate the slices into rings and set aside.

Melt enough shortening in a 10 inch skillet to come 2 inches up the sides of the pan (or use a deep fryer). Heat 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're an even golden brown.

Now transfer them to the paper lined jelly roll pan, to keep warm. Place the pan of onion rings on the middle shelf of the preheated oven until all the onion rings have been fried.