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, typically 4-5 slices per onion. Use your hands to separate the onion slices from each other, keeping them in rings.

Add your oil to a large Dutch oven or high-walled cast iron skillet and start heating over medium-high heat. Use a thermometer to monitor the temperature.

In a medium mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and garlic powder.

Add eggs and milk to the dry ingredients and stir until well combined.

When oil reaches 350°F to 375°F, dip a few onion rings into the batter, allowing excess to drip off, and carefully place them into the hot oil. Fry until deep golden brown, about 3-5 minutes.

Remove onion rings using a slotted spoon, and place on paper towels to drain. Repeat with remaining onion rings.

Serve hot with dipping sauces of your choice.