Wine is not used in this recipe, however, sipping a nice Beaujolais while preparing this appetizer or snack, makes this recipe fun. To really appreciate the subtle tastes of this delicacy, it is important that you use your favourite brand of beer.

1-1/2	cups	flour
1-1/2	cups	beer
4		very large onions
		Oil for deep frying

Non-alcoholic beer maybe substituted but it will not be the same. Besides if you're sipping Beaujolais while cooking, a little more won't make any difference.

• Combine flour and beer in large bowl; blend thoroughly with wooden spoon. Cover bowl; keep at room temperature at least 3 hours.
• Peel onions; slice into 1/4-inch rounds. Divide into individual rings.
• In large skillet heat enough oil to drop in onion rings. Dip a few onion rings at a time into prepared batter, then into hot (375oF) oil; fry until golden brown. Place on cookie sheet lined with paper towels; keep warm in preheated 200°F oven.
• Can be frozen and reheated in 400oF oven if desired.
• Yield 4 to 6 servings.
• Hint: this is a one-handed recipe