1 c. self-rising flour
1/2 tsp. salt
1/2 c. milk
6 lg. Bermuda onions
1 tsp. sugar
1 egg, well beaten
1 tbsp. cooking fat

Remove outer covering from onions; slice 1/4-inch thick. Cover with cold water; let stand 30 minutes. Wipe dry; separate into rings.

Sift flour, measure, sift again with sugar and salt. Combine egg and milk. Add dry ingredients; add fat and mix thoroughly. Dip onion rings in batter; fry in deep fat (385 degrees) until brown. Drain on crumpled paper towels.