Nancy2 wrote:
>
> No question club soda works great....but so does beer, which gives a
> tang to the taste as well as bubbles.

It's co2 bubbles that help keep the batter light. I use cold seltzer but
I don't know if that would even help with oven baked battered foods.
Works great in the instant-heat, quick-cook deep frying. I always make a
tempura batter for coated foods.

I don't think I would batter them then coat with bread crumbs either.
Sounds like coating-overkill for a delicate slice of onion to me. The
finished picture of them didn't look very good at all.

I seriously doubt any restaurant would serve onion rings made that way.

But...YMMV :-D Let us know how they turned out, Julie.