4 cups oil
1 cup sour cream
3/4 cup mayonnaise
3 tablespoons sun-dried tomatoes
1/4 cup red bell peppers — roasted
1 tablespoons lime juice
1 1/2 teaspoons pepper — fresh cracked
2 teaspoons salt
3 tablespoons white wine
1 tablespoons garlic — minced
2 yellow onions — sweeter the better, Vidalia or Texas sweets
2 cup buttermilk
2 cup all-purpose flour — divided
1 teaspoons garlic — granulated
12 ounces beer — medium body
3 tablespoons grated Parmesan

In a Dutch oven heat oil to 350 degrees F. In a food processor combine
sour cream, mayonnaise, sun-dried tomatoes, red bell peppers, lime juice,
1/2 teaspoon pepper, 1 teaspoon salt, white wine and minced garlic, cover
and refrigerate for 1 hour. Cut onions 1/2-inch thick, remove dark
exterior of onions, separate into rings and soak in buttermilk for 1 hour.
Combine 1 cup of flour, remaining salt, pepper, and garlic, mix
thoroughly. In a medium bowl combine beer and 1 cup of flour, mix
thoroughly. Remove onion rings from buttermilk, shake off excess, dredge
in flour, shake off excess, then dip in beer batter. Drop some onion rings
in oil and continue process, being sure not to crowd rings as they will
stick together. When golden, remove and let drain on paper towels.