Prepare your onions by slicing off the root and stem end. Remove the outer few layers of the onion skin. Slice the onion into 1/4 to 1/2 inch slices, it'll normally be 4-5 slices per onion. Use your hands to separate the onion slices from each other, without breaking them and keeping them in rings.

Add your oil to a large Dutch oven or high walled cast iron skillet and place it over medium-high heat to start heating your oil. If you have a paddle thermometer, you can clip it to the side to see the temperature (I recommend using a thermometer for best results).

In a medium mixing bowl add the cornmeal, flour, sugar, baking powder, salt, and garlic powder. Whisk to combine.

Add the eggs and milk and stir to combine well.

When your oil has reached 350 degrees to 375 degrees F., drop one onion ring into the batter. Press it into the batter with a fork and use the fork to remove it from the batter. Hold it over the bowl and allow the extra batter to run off a bit. Add the battered onion ring carefully to the hot oil.

Repeat with a few more pieces of onion so that you have 4-6 in your pan, depending on the size (don’t crowd the pan or add too many).

Let the onion rings cook for 3-5 minute or until they are a deep golden brown. Use a spider strainer or a wire skimmer to remove the onion rings from the oil and place them on a paper towel lined baking sheet.

Repeat with remaining onion rings until they are all cooked, adjusting your burner temperature as needed to help maintain a steady oil temperature.

Serve hot with your favorite dipping sauces.