3 large Vidalia, Walla Walla or Texas 1015 onions
3 to 4 cups buttermilk
2 cups all-purpose flour
2 teaspoons salt
1 teaspoon ground dried red chile
1 teaspoon sugar (if you are not using sweet onions)
Peanut oil (for deep frying)

Cut the onions into 1/4-inch slices. In a non-reactive dish, soak onions in buttermilk for 30 to 60 minutes.

In a brown paper bag, combine flour, salt, chili powder, chile and, if needed, sugar. Drain onions, and dredge them in the seasoned flour. Pour at least 4 inches of oil into a heavy saucepan at least twice that deep. Heat oil to 375 degrees F. If the oil smokes before reaching the correct temperature, it cannot be used for deep frying. Use only fresh, unused oil. Fry the onion in batches, about 2 to 3 minutes, or until they are golden. For the crispiest results, drain onions on paper towels and spread them on a serving platter. Don't pile them into a basket, where they are likely to get soggy. Serve immediately.

Serves 4.