Title: Deep-fried onion rings
 Categories: Taste
      Yield: 4 Servings
 
      3 c  Buttermilk
  1 1/2 ts Baking soda
           Salt and pepper
      6    Medium-large sweet onions,
           About 1/2 each (such as
           Vidalia, Walla Walla,
           Maui, Texas Sweet)
           Oil, for deep-frying
      4 c  Flour
 
  In a large bowl combine buttermilk and baking soda; season well with
  salt and pepper. Peel onions and slice thinly, no thicker than
  1/4-inch; a mandoline works well. Add to buttermilk mixture and stir
  well to submerge all onions. Set aside, unrefrigerated, for 2 hours.
  
  In a deep-fryer or heavy, deep pot, heat at least 1 quart oil to 375
  degrees F. Working in batches, place about 1/6 of flour in a large
  bowl. With your hands, remove about 1/6 of onions from buttermilk.
  Don't let the liquid run off. Add to flour and mix vigorously with
  your hands until onions are well-coated. Separate them by hand and
  lay them in a deep-fry basket. Lower into hot oil, maintaining
  temperature. Stir every 2 minutes. When onions are golden brown and
  crisp, about 6 minutes, drain on paper towels and sprinkle with salt.
  Keep warm in a 200 degree F oven while you finish the rest.
  
  Yield: 6 servings