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1
Slice the onions.
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2
Cut each onion crosswise into 1/4-inch-thick slices.
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3
Separate the slices into individual rings; remove the 4 small center rings from each slice and reserve them for another use.
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4
Soak the onions.
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5
Put the separated onion rings into a large baking dish or shallow bowl and cover them with the buttermilk.
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6
Make the beer mustard.
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7
In a small bowl, whisk the aioli, dijon mustard, agave syrup, cinnamon, beer-extract powder and cayenne until combined.
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8
Set aside.
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9
Make the batter.
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10
In a large bowl, whisk 1 cup all-purpose flour, the rice flour, seltzer, beer and honey until smooth.
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11
Put the remaining 2 cups all-purpose flour in a separate large bowl or shallow pan and season it generously with kosher salt.
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12
Fry the onion rings.
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13
Fill a large heavy pot with at least 3 inches of vegetable oil.
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14
Attach a deep-fry thermometer to the side of the pot and heat the oil over medium-high heat to 350 degrees F.
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15
Working in batches, lift the onion rings from the buttermilk and shake off the excess.
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16
Transfer them to the flour mixture and toss until coated, then dip one by one into the beer batter, shaking off the excess, and add to the hot oil.
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17
Fry, turning the onions often with tongs, until golden brown, 3 to 4 minutes; adjust the heat as necessary to maintain the oil temperature.
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18
Drain and serve.
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19
Drain the onion rings on paper towels and sprinkle with parsley and flaky salt while still warm.
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20
Serve with the beer mustard.
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21
Photograph by Dave Lauridsen
