1 cup water
3/4 cup chopped cooked white beans
1 mushroom
1/2 cup alternate boiling water (optional)
1 cup unbleached flour
3/4 teaspoon all-purpose flour
Bring water and 1/2 cup or beans to a boil in a large saucepan; reduce heat, cover and simmer for 30 minutes, or until tender. Gradually add 1/2 cup boiling water until mixture reaches thin consistency; continue cooking until thickened. Remove from heat and stir in dry flour; continue to stir and let mixture cool slightly, about 15 minutes.
Fill a 2 quart plastic container with water as close to the top as possible, and submerge the onions in water as long as 1-inch. Let cool and cut into two rings approximately 6 inches apart. Pat down pea-sized pieces with wooden skewer to form onion rings. Place sliced onions in prepared pan; sprinkle drizzle on 1 tablespoon hot chili powder. Put simmering water to partial boil; bring to a boil, then immediately reduce heat and simmer. Cool to room temperature, 1 hour.
Spoon reserved onion rings and sprinkle chili powder into water; bring to a boil, then reduce heat and simmer. Heat 7 cups of chopped onions with 2 teaspoons hot pepper sauce; remove from heat. In an extra bowl, stir together 1 cup shortening and cream of mushroom soup, mustard and thyme. Whisk in reserved onion rings, 1/2 teaspoon hot pepper sauce and 1 cup soup.