Buttermilk Fried Onions (1968)

• 3 egg yolks
• 1-1/2 cups flour
• 1/2 tspn baking soda
• 1-1/2 tspns salt
• 2 cup buttermilk
• 4 large yellow onions. peeled and cut in 1/4-inch-thick slices
• Vegetable oil or shortening for deep frying
• Salt

In a mixing bowl, combine the egg yolks, flour, baking soda, and salt, and beat them together with a large spoon. Pour in the buttermilk slowly, beating until the mixture forms  a fairly smooth paste. Heat the shortening in a deep-fat fryer--- the fat should be at least 3 inches deep--- until it registers 375 degrees on a deep-fat thermometer. '

Separate the onion slices into rings, drop them in the batter, 7 or 8 rings at a time. Fry them in the fat for 4 to 5 minutes until lightly browned. Transfer them to a paper towel while you proceed with the next batch.

When all the onions rings are done, fry them again in the hot fat for a minute or two to heat them through and crisp them. Drain on paper towel. Serve sprinkled with salt. Serves 4 to 6.

More "Lost" Onion Recipes
Scalloped Onions and Peanuts (1927)

Cheesy Onions with Pecans (1964)

(Origin - "Recipes: American Cooking" part of the Time-Life Books "Foods of the World" series, 1968.)