This recipe was inspired by the irresistible onion rings served at two classic New York City restaurants, Lindy's and Junior's. We tested the rings with both vegetable shortening and oil; although both yield a crisp, crunchy coating, our food editors preferred the fuller flavor the shortening imparts. For dramatic effect, we only used the larger rings of the onion, but feel free to use the smaller ones, too.

　　Active time: 1 hr Start to finish: 1 1/2 hr

　　

Ingredients

Makes about 40 onion rings (4 to 6 side-dish servings)

　　2 large Spanish onions (2 lb total)

　　2 cups well-shaken buttermilk

　　4 teaspoons salt

　　2 teaspoons black pepper

　　2 cups all-purpose flour

　　4 to 6 cups vegetable shortening or vegetable oil (32 to 48 fl oz)

　　

Special Equipment

a deep-fat thermometer

　　

Step 1

Cut onions crosswise into 1/2-inch-thick slices and separate slices into rings, reserving small inner rings for another use if desired.

　　

Step 2

Stir together buttermilk, 2 teaspoons salt, and 1 teaspoon pepper in a large bowl, then gently stir in onion rings. Let stand, turning occasionally, 10 minutes. Drain in a colander.

　　

Step 3

Whisk together flour, remaining 2 teaspoons salt, and remaining teaspoon pepper in a wide shallow bowl. Dredge onion rings a few at a time in flour, shaking off excess, and arrange in 1 layer on wax-paper-lined trays. Let onions stand 15 minutes (for batter to set).

　　

Step 4

Preheat oven to 200°F.

　　

Step 5

Melt enough shortening in a deep 10- to 12-inch heavy skillet to measure about 1 inch and heat over moderately high heat until it registers 360°F on thermometer. Fry onion rings in batches of 4 to 6, without crowding, turning over once or twice, until golden, about 3 minutes per batch. Transfer as cooked to paper towels to drain, then transfer to 1 or 2 large baking sheets (overlap rings slightly if necessary) and keep warm in oven while frying remaining batches. (Return oil to 360°F between batches.) Serve immediately.