Peel onions and cut into 3/8” thick slices; separate into rings. 

     Combine flour, baking powder, sugar, salt, and spices.  Pour enough beer into the flour mixture until the batter is runny, I use almost a whole can of beer, blend until smooth.  With a fork, dip onion rings into batter, coating well.

     For traditional onion rings, fry in oil heated to 375 degrees until light brown on both sides, turning once.  Drain on paper towels and sprinkle with salt. 

     For crunchier onion rings, after rings are dipped in the batter coat them with panko breadcrumbs, then fry in the oil. 

     Mix sauce ingredients, serve with onion rings.