1 1/2 c. flour
1 1/2 c. beer
4 very lg. onions, peeled and sliced into 1/4 inch rounds
Oil for frying

Combine flour and beer in large bowl; blend thoroughly with wooden spoon. Cover bowl; keep at room temperature at least 3 hours. Divide onion rounds into individual rings. In large skillet, heat enough oil to drop in onion rings. Dip a few onion rings at a time into prepared batter, then into hot (375 degrees) oil; fry until golden brown. Place on cookie sheet lined with paper towels; keep warm in a preheated 200 degree oven.