Begin by slicing large yellow or sweet onions into ½-inch thick rings, carefully separating the layers while keeping the outer ones intact for structure.

In a mixing bowl, combine softened cream cheese, shredded sharp cheddar, and finely diced jalapeños. Mix until fully incorporated and chill in the fridge for 10 minutes.

Fill each onion ring with the jalapeño-cheese mixture using a spoon or piping bag, smoothing the filling at the edges.

Place the stuffed onion rings on a parchment-lined tray and freeze for 20-30 minutes.

Set up a breading station: place flour, beaten eggs, and breadcrumbs in separate bowls. Dredge each frozen onion ring in flour, dip in beaten eggs, and coat in breadcrumbs.

Heat vegetable or canola oil in a deep pan to 350°F (175°C). Fry the breaded onion rings in batches for 2-3 minutes per side until golden brown.

Transfer fried onion rings to a paper towel-lined plate to drain excess oil. Serve hot with dipping sauces.