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1
Slice the onions crosswise about 1/2 inch thick and then carefully separate the slices into rings.
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2
You should have about 8 cups.
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3
Place the rings in a wide shallow dish in as few layers as possible.
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4
In a bowl, whisk together the milk and ice water.
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5
Pour evenly over the onions.
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6
Cover the dish with plastic wrap and refrigerate for at least 2 hours or overnight.
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7
Very carefully turn the rings at least once to soak them evenly.
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8
Meanwhile, make the batter.
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9
In a large bowl, whisk together the flour, salt, dry mustard, and pepper; set aside.
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10
In a bowl lightly beat the eggs; whisk in the vegetable oil, and then the beer and Tabasco, mixing well.
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11
Make a well in the center of the flour mixture and pour in the egg mixture all at once.
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12
Using a whisk and starting in the center of the bowl and working outward, whisk until the mixture is free of lumps.
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13
Cover and let stand for at least 2 hours or as long as overnight in the refrigerator.
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14
Line 2 baking sheets with a double layer of paper towels.
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15
Using tongs, remove the onion rings from the milk mixture, shaking off the excess liquid, and let drain on one of the prepared sheets.
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16
Pat the onion rings dry with more paper towels to remove all excess moisture.
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17
In a deep-fat fryer or large heavy saucepan over medium-high heat, pour in vegetable oil to a depth of at least 3 inches.
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18
Heat until the oil registers 375 degrees on a fat frying thermometer, or until a bread cube dropped in browns in about 45 seconds.
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19
Stir the batter.
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20
Working in batches and using the tongs, dip the onion rings into the batter, shaking off any access.
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21
Quickly but carefully drop them into the hot oil.
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22
Fry them turning occasionally with the tongs until they are a deep golden brown, 4-5 minutes.
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23
Transfer the cooked ones to the other paper towel lined sheet.
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24
Cook them all and serve them.
