Best Ever Onion Rings

3 large onions (about 9 to 11 oz. each), peeled and trimmed 1 cup flour 1 tsp. paprika

3/4 tsp. salt 1/4 tsp. pepper 1 cup non-alcoholic or regular beer Vegetable oil

Cut onions crosswise into 1/2?inch slices; pull apart into rings. (Refrigerate broken or end pieces for other uses.) Combine flour, paprika, salt, and pepper in large bowl. Stir in 1 cup beer, beating with wire whisk until foam is gone.
Baked version: Toss onion rings in batter. Transfer to plate, letting excess drip off as you transfer. Heat about 1 Tbsp. oil in large 12-inch nonstick skillet over medium?high heat. Place about half the onion rings in single layer in heated skillet; cook until browned, turning once, about 1–1/2 minutes on each side. Repeat with remaining onions. Transfer to ungreased shallow baking pans or cookie sheets, arranging in single layer. Bake at 425 degrees for 6 minutes or until crisp. Makes 6 servings.
Deep?fried version: Heat at least 2 inches oil in deep fryer for 5 to 10 minutes or according to fryer directions. (If fryer has a temperature adjustment, set it at 375 degrees and heat until light goes out.) Drop batter?coated onion rings into hot oil (about 10 to 20 at a time). Fry 2 to 4 minutes or until crisp. Drain on paper towels before serving. Makes 6 servings.