Combine eggs and milk in a medium mixing bowl; beat well. Combine flour, wheat germ, onion, 2 tablespoons cheese, and sugar in a small mixing bowl; add to egg mixture, beating until well blended.
Heat 2 to 3 inches of oil in a small Dutch oven or large skillet to 375°. Dip rosette iron into hot oil; drain off excess oil. Dip hot iron halfway into batter; return to oil, and cook 1 minute or until golden brown. Remove from hot oil. Gently loosen rosette from iron; drain well on paper towels. Sprinkle with additional cheese, and cool completely on a wire rack. Repeat procedure with remaining batter. Serve with soups or stews.
Note: Rosettes may be stored in an airtight container.