1 lg. Spanish or Bermuda onion, peeled
Water and milk
2 eggs
1/2 to 2/3 c. milk
1 c. sifted flour
1 tsp. baking powder
1/2 tsp. salt
Flour
Oil for deep frying

Cut onion into 1/4 inch slices; separate into rings. Put into a bowl and cover with a mixture of half water and half milk. Let stand for 30 minutes. To make batter, beat eggs and 1/2 cup milk until frothy in large bowl. In a separate bowl, sift flour, baking powder, and salt together. Stir dry ingredients into the egg-milk mixture with a wire whisk until blended. If batter is too thick, add more milk.

Drain onion rings and dry well on paper towel. Heat oil to 360 to 375 degrees. Dip onion rings in flour, shaking off excess flour. Then dip them, a few at a time, into the batter. Drop into hot oil and fry until golden brown, about 3 to 4 minutes. Serve immediately.