YIELD: 12 servings
| 6 | large onions (9 to 11 ounces each), peeled and trimmed |
| 2 cups | flour |
| 2 tsps. | paprika |
| 1 ½ tsps. | salt |
| ½ tsp. | pepper |
| 2 cups | nonalcoholic or regular beer |
| Vegetable oil | |
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Cut onions crosswise into ½-in. slices; pull apart into rings. (Refrigerate broken or end pieces for other uses.)
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In large bowl combine flour, paprika, salt and pepper. Stir in beer, beating with wire whisk until foam is gone.
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Toss onion rings in batter. Transfer to plate, letting excess drip off as you transfer. Heat about 1 Tbsp. oil in 12-in. nonstick skillet over medium-high heat. Place about ¼ of onion rings in single layer in heated skillet; cook until browned, turning once, about 1½ minutes on each side. Repeat with remaining onions, adding an additional Tbsp. of oil if needed.
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Transfer to ungreased shallow baking pans or cookie sheets, arranging in single layer. Bake at 425°F for 6 minutes or until crisp.
Variation: Add 2 tsps. each of dried thyme, chili powder and ground cumin to batter. After baking, sprinkle crispy rings with additional chili powder, ground cumin or bottled pepper blends if desired.
Recipe and photo by the National Onion Association
