INGREDIENTS:1 large (8 oz.) yellow onion, sliced into 3/4 inch rounds
1 large (8 oz.) red onion, sliced into 3/4 inch rounds
1 large (8 oz.) white onion, cut into 3/4 inch rounds

Batter
2 1/3 cups Tempura batter mix
½ cup microbrew beer, very cold

Breading
6 cups panko (Japanese breadcrumbs)
3 Tbsps. parsley, minced
1 ½ tsps. whole celery seed
1 ½ tsps. dried thyme leavesDIRECTIONS:1. Separate onion slices into rings.

For best results prior to breading, soak onion rings in cold water and peel away membranes around each ring.

2. Whisk together batter ingredients in a stainless steel bowl until smooth. Reserve.

3. Toss together breading ingredients in a 2 inch full hotel pan.

4. Dip rings into batter; coat well. Let excess drip off, then place in breading. Gently press breading onto rings to help it stick. Let rings sit in breading until the pan is full. Transfer breaded rings to parchment-lined sheet pans that have been lightly sprinkled with plain panko. Refrigerate until ready to serve.

5. Preheat fryer to 375°F. Fry onion rings in batches, for 2 to 3 minutes, until golden brown. Drain well on absorbent towels, and serve.
NUTRITIONAL INFORMATION:Calories 400 (35% from fat); Fat 16g (sat. 1g); Protein 8g; Carbohydrates 58g; Sodium 1490mg; Cholesterol 0mg; Fiber 2g
SERVINGS:12 servingsFrom:Recipe Submitted to FM from the National Onion Association
PHOTO CREDIT:Photo Credit: NATIONAL ONION ASSOCIATION