Directions

• Cut onions crosswise into 1/2-inch slices; pull apart into rings.
• Combine flour, paprika, salt, and pepper in large bowl. Stir in beer, beating with a wire whisk until the foam is gone.
• Toss onion rings in the batter. Transfer to plate, letting excess batter drip off as you transfer.
• Heat about 1 tablespoon oil in a large, 12-inch non-stick skillet over medium-high heat.
• Place half of the onion rings in a single layer in the heated skillet and cook until browned. Turn once and cook for around 1 1/2 minutes on each side. Repeat with remaining onions.
• Transfer to an ungreased shallow baking pan or cookie sheet, arranging in a single layer. Bake at 425°F for 6 minutes, or until crisp.