Combine dry ingredient and mix well.

Whisk in eggs and beer. Mix well. Refrigerate at least and hour.

Peel and slice onion to desired thickness. I usually do 1/2 inch slices. Separate slices into single rings.

Add about 2 to 3 inches of oil in pan. Enough to deep fry rings in.

Heat oil to 350°F.

Dredge rings a few at a time into flour then dip in batter mixture.

Drop separately into hot oil a few at a time. Do not over crowd. Give them room so you can flip easily.

Fry about 1 minute or until golden brown and flip. Cook other side until golden brown also. Repeat with rest of rings.

Remove from oil and drain on paper towel. May sprinkle with salt when fresh out of oil to adhere it to rings.