Peel and discard the outer skin of the onion. Slice the onion into 3/4 inch wide rings, set aside the centers (anything too small for an onion ring). Separate all the rings from each other.
In a medium bowl combine 1 cup of the flour flour, parsley, garlic powder, oregano and baking soda and whisk together. It will be a thick and pasty. Slowly whisk in the beer and egg. Place in the refrigerate for at least 15 minutes.
Fill a large heavy frying pan or pot with 2-3 inches of oil. Heat the oil over medium-high heat (350°F). Test the oil by dripping a small drop of batter into the oil, if it starts to float and sizzle, the oil is ready for frying. Also, preheat the oven to 200°F and place a wire rack over a baking sheet lined with paper towels.
Place the remaining 1 cup of flour in a separate shallow bowl. Dredge each onion ring in the flour and then in the batter. Working in batches, place 4-10 onion rings in the oil, being careful not to crowd the pan too much. Cook for 6-8 minutes turning every 2-3 minutes to evenly brown.
Remove each batch to the prepared baking sheet. Sprinkle with salt while they are still hot and then place them in the oven to stay warm. Repeat until all are fried.
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