3 lg. white onions
Milk
2 eggs, beaten slightly
1 c. self rising flour
2 c. self rising cornmeal

Slice the onions, then separate into rings and cover with cold milk. Let stand for 30 minutes in the refrigerator, then drain well, reserving 1/2 cup milk. Mix the eggs with the reserved milk. Dip the onions in the flour, then in the egg mixture. Dip in the cornmeal. Fry in deep 365 degree fat for about 2 minutes or until golden brown and drain on paper towels. Serve hot.