Begin by slicing your large yellow or sweet onions into ½-inch thick rings. Carefully separate the rings into sturdy, larger layers.

In a mixing bowl, combine the softened cream cheese, shredded sharp cheddar, and finely diced jalapeños. Chill the mixture in the refrigerator for about 10 minutes.

Retrieve the chilled filling from the refrigerator and carefully spoon or pipe it into each onion ring. Smooth out the edges.

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

Prepare your breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each onion ring in flour, dip in eggs, and coat with breadcrumbs.

Heat vegetable or canola oil in a deep skillet or fryer to 350°F. Fry each breaded onion ring for 2-3 minutes per side until golden brown.

Transfer the fried onion rings to a plate lined with paper towels to absorb any excess oil. Serve hot.