Black And Tan Onion Rings - cooking recipe

Ingredients

2 large sweet onions (i.e. Vidalia, Mayan, etc.)
2 cups all-purpose flour
1 1/2 cups chicken stock or 1 1/2 cups vegetable stock (maybe more, see note below)
1 tablespoon salt (optional)
2 teaspoons paprika
1/4 teaspoon cayenne pepper
2 dried ancho peppers, flaked (or use your favorite chili pepper)
to taste vegetable oil (for frying)

Preparation

Cut onions into 1/4-inch slices and separate concentric rings. Set aside.
Mix flour, salt (optionally), paprika, cayenne pepper, and the pepper flakes.
Add stock until mixture takes on a batter consistency -- see note below.
Pour oil into heavy saucepan, wok, or deep fryer to a depth of 2 to 3 inches. Heat to 350F.
Preferably with tongs, coat each ring individually until completely covered with batter.
In batches, place rings into the oil until batter takes on various shades of medium and dark brown.
Remove rings from oil and place on dioxin-free paper towel to absorb the excess oil.
* I'm not sure exactly how much stock to use here but start with the recommended 1 1/2 cups and add flour and stock intermittently until a batter texture is achieved.