This was adapted from Martha Stewart's version. Her original was not GF and it needed a bit more seasoning.
It uses 2 onions and yields a lot, surprisingly. If this is a side dish for 1-2 people consider halving everything.
Ingredients
2 onions (medium/large) slices, rings
12 oz Gluten-free beer (ginger ale is a good non-alcoholic substitute)
1 3/4 cups of 1:1 GF flour (i used Bob's Red Mill)
1/4 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1/4 tsp paprika
More salt for sprinkling after
Peanut oil (or high heat oil)
Slice your onions and soak them in ice cold water for a minute of 10 minutes (an hour is ideal). Peel off slipper skin after soaking (kind of starts peeling off itself).
In a bowl, whisk together all dry ingredients. Then whisk in beer. The batter should be really thick but not crumpy (waffle batter like not cookie dough). Set aside for 10 minutes.
Add oil to Dutch oven (or deep fryer). About 24-32 oz, or 2-3 inches high. Heat oil to 375°.
Pat onions dry. Dredge in batter until fully covered and let excess drip off for a few seconds. Drop slowly in oil (if it doesn't bubble the oil isn't hot enough). Onions will lift from the bottom, so when they sink down, be patient, don't try to unstick them. Flip after it rises and remove with (heat safe) tongs or frying slotted spoon.
Place on a metal cooking rack with pan underneath to catch drip. Sprinkle with salt while still hot.
Tip: put in oven (350°) for about 5 minutes to keep warm. This is a tedious process so it might take time and your first rings with get cool.
Enjoy!