1.Place onion slices in medium bowl, keeping them separated. Pour milk over onion rings and let soak for about 20 minutes.
2.Spread 1/2 cup flour on a large plate and set aside.
3.Whisk remaining flour with bread crumbs and baking powder in medium-sized bowl. Add beer slowly, whisking as you pour. (Batter should be reasonably thick, and smooth when done.)
4.Heat oil to 350°F in a large pot or deep fryer.
5.Remove onion rings from the milk, and dredge in the flour. Once coated with flour, toss them in the batter. Make sure they are evenly coated.
6.Fry onion rings in batches, adding a few at a time. Fry until they begin to brown, about 5 minutes. Place cooked rings on a paper towel to absorb oil.
7.Sprinkle fried onion rings with Berbere Spice. Serve.
2 Vidalia onions, sliced into 1/4-inch rings
1 cup whole milk
1 can or bottle of beer (pilsner or light ale is good)
1-1/4 cups all-purpose flour
1 teaspoon baking powder
3/4 cup bread crumbs
1 teaspoon Berbere Spice
Salt, to taste
Oil (about 2 cups for deep frying)