4 cups canola oil or peanut oil
2 yellow onions, sweeter the better, Vidalia or Texas sweets
2 cups buttermilk
1 teaspoon salt
1 teaspoon pepper
2 cups all-purpose flour, divided
1 teaspoon garlic, granulated
12 ounces beer, medium body
3 tablespoons grated Parmesan
In a Dutch oven heat oil to 350 degrees F.
Cut onions 1/2-inch thick, remove dark exterior of onions, separate into rings and soak in buttermilk for 1 hour.
Combine 1 cup of flour, salt, pepper, and garlic, mix thoroughly. In a medium bowl combine beer and 1 cup of flour, mix thoroughly.
Remove onion rings from buttermilk, shake off excess, dredge in flour, shake off excess, then dip in beer batter. Drop some onion rings in oil and continue process, being sure not to crowd rings as they will stick together. When golden, remove and let drain on paper towels.
Garnish with Parmesan.
**Recipe adapted from Guy Fieri