1 extra lg. Spanish onion or 3 lg. Bermuda onion
About 1 qt. water
1 c. all-purpose flour
1 tsp. salt
2 eggs
2/3 c. milk
1 tbsp. vegetable oil
Vegetable oil

Peel onion; cut into 1/2 inch slices, and separate into rings. Place rings in a large bowl of water; refrigerate 30 minutes. Drain on paper towels.

Combine flour and salt; stir well. Add eggs, milk, and 1 tablespoon oil; beat until smooth.

Dip rings into batter; fry in deep hot 375 degree oil until golden on both sides, 3 to 5 minutes. Drain well on paper towels. Yield: 4 to 6 servings.