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Ingredients
- 2 large Vidalia or other sweet onions
- 1 quart peanut oil
- 1 12-ounce bottle dark beer
- 3 large eggs
- 1 cup plus 2 tablespoons all-purpose flour
- Kosher salt and freshly ground black pepper
Method
- Peel the onions and slice them crosswise into 1-inch-thick slices.
- Separate each slice into individual rings and then remove the papery thin membrane covering the inside of each ring.
- Heat the oil in a heavy-bottomed medium stockpot over medium heat, or in a tabletop deep fryer, to 375 degrees F. Line a baking sheet with paper towels and set aside.
- While the oil is heating, whisk together the beer, eggs, and 2 tablespoons flour in a large bowl and season with salt and pepper.
- Put the remaining 1 cup flour in a shallow baking dish and season with salt and pepper.
- Dredge the onion rings in the flour and tap off the excess.
- Working in batches, toss the onions in the beer batter and let the excess batter drip off.
- Fry the batch of rings, turning once or twice, until golden brown and tender, about 4 minutes.
- Remove with a mesh skimmer and drain on the baking sheet lined with paper towels.
- Season immediately with salt.
- Repeat until all of the onion rings have been cooked.
- Serve hot.
