Does anyone have a good recipe for onion rings?

I have tried several recipes that I found online but always have a problem with the batter or corn meal not staying on the onion. What is the secret?

Mine always come out fine. I hate eggs wash recipes. I start with a batter made form water, and Zatarain's seasoned shrimp fry. The batter has the texture of a pancake mix. I coat the thick cut rings with the batter, then shake them in a seasoned flour/cornstarch mixture. I refrigerate them for at least 30 minutes, then deep fry them. One onion will make around 16 to 18 rings. I fry the all in one pot at one cooking, but I put them in there one at a time. They'll stick together a little, but are easy to separate. Some people are hung up on deep frying at 350 degrees I start just a little above 380. You could go from the batter mix to the dry shrimp fry and try that.

Does refrigerating them cause the batter to stick better?

I don't know if it's the refrigerating or simply resting them. I rest most everything I fry. Notice some time how the meal falls off the fish if you put them directly into hot oil. Rest themawhile and they get a little moist, or gummy on the outside.

I just mix flour with a bottle of beer. About a cup of flour to a bottle of beer. Cover with a towel for a couple of hours and dip the rings in and fry. Seems to stick to the rings good.

Do you drop them inone at a time, or all together?

Do the mentioned recipes work for the thinly cut or haystack style fried onions?

Mine will. I happen to like mine thick cut.

One at a time. Use this for fried shrimp also.