2 med. size Spanish or Bermuda onions
1 1/3 c. milk
1 1/3 c. flour
2 eggs, well beaten
Salt
4 c. vegetable oil
1 tsp. salt
2 tbsp. soft butter

Peel onions and cut into 1/4 inch thick slices. Separate into rings. Pour 2/3 cup of the milk into a pie plate. Place onion rings in plate and let stand 1 hour turning frequently. About 15 minutes before onions are ready, start heating oil in heavy 2 quart saucepan to 300 degrees on a deep frying thermometer. Meanwhile prepare batter.

Combine flour and salt in a small bowl. Stir in remaining 2/3 cup milk, eggs and soft butter. Use rotary beater and beat until thoroughly mixed. When oil is hot, drain some of the onion rings on paper toweling using a part of tongs. Dip rings into batter to coat completely, then place in hot oil. Turn them once or twice. Remove when brown, about 1 to 2 minutes. Drain on paper towels. Salt and serve.