Whisk first 5 ingredients together in a bowl, cover and refrigerate for 20 minutes.

In a large resealable plastic bag, combine flour, granulated garlic, pepper and kosher salt. In bowl beat together eggs and milk. In another bowl, combine panko bread crumbs and shredded Parmesan cheese.

Place the onion rings into the plastic bag and shake to lightly coat. Dip into egg wash, drain off excess. Dredge in panko and Parmesan cheese mixture to lightly coat.(Note: The onion rings may not be completely coated, that is okay.) Repeat process until all onion rings are coated.

To fry, heat 1/2 inch canola oil in a large sauce pan over medium-high heat. Once the oil is hot, (Note: if you have a thermometer it should be 365 degrees, if you don't have one, sprinkle a few pieces of the panko and if they sizzle its hot enough), fry the onion rings in batches, until golden brown, about 2 minutes. Be careful not to overcrowd the pan, or they will get soggy. Drain on paper towels. Sprinkle a little more Parmesan over the top if desired. Serve.

To bake, Preheat oven to 400 degrees.Spray a cookie sheet with non-stick spray. Lay the onion rings in a single layer not touching each other. Drizzle with olive oil.Bake 10 minutes. Turn and bake 10 more minutes. Sprinkle with a little more Parmesan, if desired. Serve.