From Lorraine Wisvader, Millbrook
Makes 60 (12 servings)
1 1/2 cups all-purpose flour
1 1/2 cups beer, active or flat, cold or at room temperature
2 very large yellow onions
6 cups solid vegetable shortening such as Crisco, for frying
1. Combine flour and beer in a large bowl and whisk until thoroughly blended. Cover bowl and let stand at room temperature for 3 to 5 hours.
2. Place several brown paper bags or layers of paper towels on a jelly-roll pan.
3. Peel papery skins from onions, being careful not to cut into the outside onion layer. Cut onions into 1/4-inch-thick slices. Separate the slices into rings and set aside.
4. In a 10-inch skillet, heat shortening over medium-high heat to 375 degrees (measure with a deep-frying thermometer).
5. Using metal tongs, dip a few onion rings into the batter. Carefully place them in the hot oil (about 5 rings fit at a time). Fry rings, turning them once or twice, until golden brown, about 1 to 2 minutes. Remove from oil and transfer to the paper-lined jelly-roll pan. To keep them warm, place them on the middle shelf of a preheated 200-degree oven until all onion rings have been fried.
6. To freeze: Fry rings and drain on brown paper at room temperature. Arrange on jelly-roll pan and freeze. When frozen, pack in plastic bags and return to freezer.
7. To reheat: Arrange on jelly-roll pan. Heat in a preheated 400-degree oven for 4 to 6 minutes.