6 med. Bermuda or mild white onions (about 2 1/2 lb.)
1 slightly beaten egg
1 c. milk
3 tbsp. cooking oil
1 c. plus 2 tbsp. flour
1/2 tsp. salt
Cooking oil for frying

Peel and cut onions into 1/4 inch thick slices; separate into rings. Set aside.

In medium bowl combine beaten egg, milk and 3 tablespoons oil. Blend in flour and salt just until moistened.

Fill deep-fat fryer or 2 to 3 quart saucepan 1/3 to half full with cooking oil. Heat oil to 375 degrees. Using a fork, dip onion rings, one at a time, in batter to cover; let excess batter drip back into bowl. Working quickly, place each ring in hot oil. Fry rings, a few at a time, about 2-3 minutes or until golden brown, stirring once with fork to separate rings. Remove from oil with fork or slotted spoon; drain on paper toweling.

Repeat with remaining onion rings. Keep cooked rings warm on paper towel lined cookie sheets in a 250 degree oven. Sprinkle with salt just before serving. Serves 6-8. Freeze any leftover rings to use in omelets, vegetable dishes or on top of casseroles.