1 1/2 c. all-purpose flour
1 1/2 c. beer, active or flat, cold or room temperature
3 very large yellow onions, (Bermuda)
3 to 4 c. shortening or oil

Combine flour and beer in bowl and blend using whisk. Cover bowl and allow batter to reach room temperature no less than 3 hours. 20 minutes before batter is ready preheat oven to 200 degrees. Place brown paper (supermarket bags) or paper towels on cookie sheet and put in oven. Peel paper skins from onion and cut into 1/4 inch thick slices. Separate rings. Melt shortening or oil in skillet on Medium High, enough to cover rings. With pierced fork or metal tong, dip each ring into batter and place into hot fat. Fry, turning once until golden color. Transfer to paper lined pan in oven to keep warm until all rings are fried. Sprinkle with salt.