3 pounds Oso Sweet Onions, cut into 3/4-inch thick rings (save small, inner portions for another use)
1/2 pound all-purpose flour
1 pound Japanese Panko breadcrumbs
1/2 cup lightly beaten eggs
1/2 cup milk
1 tablespoon each: finely chopped fresh thyme and oregano, or 1 teaspoon each dried thyme and oregano
2 tablespoons Worcestershire sauce
Peanut oil (for deep-frying), substitute vegetable oil, if desired

Separate the onion slices into rings. Dip into flour. Shake off excess and dip into beaten egg mixed with herbs and Worcestershire Sauce. Let excess liquid drip off, then dip in Panko crumbs. Arrange in a single layer on wax-paper lined baking pans. Chill in the refrigerator at least 30 minutes to set crust.

Preheat oven to 200°F. Deep-fry in peanut oil at 365°F (oil will be shimmering hot) till golden brown and crispy, about 5 minutes. Drain on a wire rack and keep warm in the oven till ready to serve.