Slice sweet onions into half inch rings. Place in bowl and sprinkle with flour, tossing to coat. Set aside.

In 7 quart pot, heat enough oil to come up 3 inches. We use a combination of canola oil and butter flavored Crisco. Use a thermometer to reach 375 F.

While oil is heating, make the batter. Combine all the dry ingredients and pour the beer in slowly. You are looking for a batter that is a bit on the thinner side. It should coat the onion, and hang on to it, but not too heavy. More like a thick glaze, than a frosting! Ha!

Pre-heat oven to 250F to keep onion rings warm while making them in batches.

Using your hands, drop a bunch of onions into the batter, coating them on all sides. Pull them out a few at a time to place into the hot oil. Put in enough onions to fill, but not crowd the pan. Cook for 2 minutes, turn, and cook for 1 more minute.

Using tongs, pull onion rings out onto a wire cooling rack that is in a sheet pan. Sprinkle with fine salt. We use popcorn salt. Place in oven to keep warm, and allow oil to come back up to 375F.

As you do the batches of onion rings, use a strainer to remove any settlement of cooked batter. Continue the process of batches until all onions are used up.

Onion rings will keep warm while you grill your burgers. We like to serve with ketchup, and chipotle mayo. Enjoy!