Large sweet onion (such as Vidalia), sliced in 1/4-inch rings and separated
Preheat canola oil to 375 degrees. Slice onion to desired thickness. Dip onion in beer-batter flour. Dip in buttermilk. Dip in beer-batter flour and carefully lift into hot oil. Fry for 11/2 to 2 minutes until golden brown. Remove with slotted spoon to paper towel-lined tray to drain excess grease. Serve with entrees such as Guinness Braised Short Ribs.
Source: Chef William Bauman, Diva restaurant
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