large Vidalia onions, peeled and cut in ½-inch slices
oz. Guinness stout
Heat cooking oil in a deep fryer to 350° F or fill a heavy skillet 1 1/2 inches deep and heat. Separate the onion slices into rings. Toss onion rings with 1/4 cup Bisquick in a mixing bowl. Using a separate large mixing bowl, combine the 2 cups of Bisquick with the Guinness stout and add the eggs and salt to make a batter. Whisk until smooth. If batter is too thin, add more Bisquick. Dip onion rings in the batter a few at a time, then gently drop into hot oil. Cook for 1 – 3 minutes on each side or until golden brown. Turn out onto paper towels to drain. Salt lightly. Make in batches and serve hot.