Flour is poured into the bowl. Form a well in the center and pour the beer. Stir until smooth forming a thick slurry. The mixture was allowed to rest at least 30 minutes. Peel onions and cut into discs 1 cm thick. They are put into a deep bowl and pour in the milk. Thus immersed discs were left for 1 hour. In a deep skillet or wok pour enough oil for frying. Heat until a cube of bread fry until brown in 30 seconds. Onion rings were drained and soaked in beer mash. Fry on each side for 3 minutes until golden. Fried onion rings are put on kitchen towel to drain excess fat. * Beer mash is best to be prepared in the morning, as the rest in the refrigerator and in the evening to use. * Milk removes the bitter taste of the onion.