This is a great recipe. Definitely a keeper. I used a little more beer and I sauteed the onions as someone else suggested then coated them in seasoned flour (salt, pepper, paprika) shook off the excess then put them in the batter...I fried them in the oil to basically "cook" (about 3 minutes or so...they would be almost be gloppy) I removed the onions from the oil drained them off; let them cool to room temp reheated the oil & fried them again...they came out super crunchy...they were more like strings which is what I was aiming for & used them to top off on grilled hamburgers w/barbeque sauce.

Reviewed On: Mar. 21, 2009