3 lg. Bermuda onions (about 3 lbs.)
2 eggs, lightly beaten
2 c. buttermilk
2 c. flour
1 tsp. baking soda
2 tsp. salt
Oil for frying

Peel, slice onions into 1/4 inch slices and break into individual rings. Soak in large bowl filled with ice water, at least one hour until fully chilled.

Beat eggs with buttermilk, then stir in flour, baking soda and salt. Heat oil to 350 degrees. Remove onions a few at a time from ice water and pat dry.

Remove onion membrane if it separates. Dip in batter. Let excess drip off. Fry in oil, turning once, until golden brown. Do not crowd in fryer. Drain rings on paper towels and keep warm in 200 degree oven.