GMA Recipe: Presidential Onion Rings

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Presidential Onion Rings
From former White House chef Walter Scheib
January 29, 2007

A favorite of President Clinton, former White House chef Walter Scheib served these onion rings and special Porterhouse Steaks to the President while Mrs. Clinton was out of town.

You can liven up the onion rings by seasoning the flour with Cajun spices, cayenne, or anything else you like. Note that the onions need to soak in buttermilk for one hour before being battered and fried.

Ingredients

1 large Vidalia or other sweet onion, cut into 1/4-inch-thick slices and separated into rings

2 cups buttermilk

Vegetable oil, for frying the onion rings

1 cup all-purpose flour

Salt and freshly ground black pepper

Directions

1. Put the onion rings and buttermilk into a medium bowl and let the onions soak for 1 hour at room temperature, or cover and refrigerate overnight.

2. Fill a deep-fryer with oil according to the manufacturer's directions and preheat to 350°F. (Alternatively, fill a large, deep cast-iron skillet with oil to a depth of 3 inches and heat until a thermometer registers 350°F.

3. Season the flour with salt and pepper. Drain the onion rings and toss in the flour just to coat, shaking off any excess. Fry in small batches until golden brown, 4 to 5 minutes. Remove with a slotted spoon, drain on paper towels, and season with salt.

Serves 4 as a side dish.

Recipe copyright chef Walter Scheib, 2007