Remove the outer layer of the onion, and cut away the edge (at least 1")
Cut rings 1/4-1/2" thick rings.
Carefully separate the onion rings, and remove any inner membrane you might find. Set aside any broken pieces.
Save the other onion pieces for use in another recipe.
Preheat the oil to 365-370F
Use tongs from here on.
Take a few rings, soak them in the batter, and hold over the bowl to drain.
Toss the rings in the bowl of panko/breadcrumbs, and place on a tray.
You can freeze the onion rings on the tray, bag them later, and use from frozen.
If the batter is getting clumpy, run it through the food processor for a few pulses to clean it up.
Place the rings in the frying oil, and do not let the rings touch while cooking.
You need to fry in small batches.
Flip the rings when they start turning brown.
Remove from the oil when golden brown.
Place on a paper towel to dry and cool down - very little oil should come out if the oil was at the right temperature.
