This is a splurge. Things like french fries and onion rings are kind of a pain to pre­pare, which keeps us from doing it too often. We have these once in a blue moon. One large onion is the right size for a fam­ily of 4. They’re del­i­cate, but deli­cious going down. They are a savory appe­tizer, or can be paired with any­thing from the BBQ like chicken.

Prep time: 5 min­utes
Total time: 20 min­utes
Yield: 4 serv­ings
Spe­cial equip­ment: deep-size skil­let (cast iron works great)

1 large sweet, yel­low onion
2–3 eggs, scram­bled
1 c. brown rice flour
about 16 ounces cook­ing oil

1. Heat oil in skil­let on high until hot (about 365 degrees).
2. Slice onions into 1/2″ rings, sep­a­rat­ing into indi­vid­ual rings.
3. Dip ring into eggs, let­ting excess drip off.
4. Dredge in rice flour and place into skil­let, being sure not to over­crowd. Turn after 2–3 min­utes until each side is nicely browned. Drain on paper tow­els. Salt and serve.