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1
Peel each onion and slice into 1/4 to 1/2 inch thick rings. Add sliced onions to a bowl. Fill the bowl with cold water and let the onions sit submerged for 20 minutes. Drain the water and set the onion slices on a paper towel to air dry.
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2
Prepare oil for frying by pouring it into a medium-sized, high sided pot. To be safe, you do not want your oil to be more than 2 inches deep, and definitely not more than halfway up the side of the pot. Heat the oil to 375u00b0F. A candy thermometer comes in handy here, but if you don't have one, heat the oil on medium-high heat for about 5-7 minutes. Test your oil temperature with a small portion of batter. If it browns too quickly, turn the heat down to medium and wait a minute or two to start frying.
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3
In a bowl, whisk together flour, salt, pepper, cayenne pepper, and cornstarch. Add beer and whisk to combine.
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4
To begin, dip 4 or 5 onion rings into the batter, shake off some of the excess batter, then carefully drop the rings into the hot oil. Fry on each side for 2-3 minutes, or until golden brown. Remove the rings and place on a paper towel to drain slightly.
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5
To freeze onion rings, once the fried onion rings have cooled completely, line the rings in a single layer on baking sheets and freeze. Once frozen, transfer the rings to freezer safe bags.
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6
To reheat frozen onion rings, preheat oven to 400u00b0F. Line the onion rings in a single layer on baking sheets. Bake for 10 minutes, turning once.
