2 onions (about 1 1/2 pounds)
4 cups all-purpose flour
2 cups buttermilk
1 cup medium-ground yellow cornmeal
1/4 cup masa harina (found in the Mexican food aisle at many area supermarkets)
1 tablespoon paprika
1 tablespoon kosher salt
2 teaspoons cayenne pepper
1 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
Peanut oil for deep-frying

1. Peel the onions and cut them into 1/2-inch-thick slices. Separate the onions into rings. Discard the inner center pieces, which are too small, or reserve them for another purpose. You will need three bowls for breading the onion rings. In the first bowl, place two cups of the flour. Pour the buttermilk in the second bowl. In the third bowl, combine the remaining two cups of flour with the cornmeal, masa harina, paprika, salt, cayenne, thyme, and black pepper. Line two baking sheets with parchment or wax paper. As you bread the onion rings, use one hand for dry ingredients and one hand for wet ingredients to avoid a gloppy mess on your hands. In batches, dip the onions in flour, then buttermilk, and then seasoned flour mix. When necessary, to keep the flour clean and easy to work with, sift the seasoned flour mix and discard any clumps of batter. Place the breaded rings on the baking sheets and place the sheets in the refrigerator for one hour to set.

2. Heat a straight-sided pan with at least two inches of oil, no more than halfway up the sides, to 350-degrees, checking with a deep-fry thermometer. Fry the onion rings without crowding them until golden-yellow, then drain on paper towels. The onion rings should be light in color; be careful because the cornmeal can burn if you fry them too long. Season to taste with salt and serve immediately. (If you are frying the onion rings in batches, you can hold them on a baking sheet in a pre-heated 350-degree oven while you finish frying all of them. But don't leave them in the oven too long, or they will get soggy.)

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