BEST BAKED ONION RINGS

3 large sweet onions (9 to 11 oz. each), peeled and trimmed
1 cup flour
1 teaspoon paprika
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup beer
2 tablespoons vegetable oil, divided

Cut onions crosswise into 1/2-inch slices. Pull apart into rings. Refrigerate broken or end pieces for another use.

Mix flour, paprika, salt and pepper in a large bowl. Add beer, stirring with a whisk until foam is gone.

Toss onion rings with batter and transfer to a plate, letting excess drip off as you transfer.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Place about half the battered onion rings in a single layer in the heated skillet and brown, turning once, about 1-1/2 minutes on each side. Repeat with remaining onions.

Meanwhile, preheat oven to 425 degrees F.

Transfer onions to ungreased cookie sheets, arranging the rings in single layers.

Bake at 425 degrees F for 6 minutes or until crisp.

Servings: 6
Adapted from source: the National Onion Association in Greeley, CO