In a large bowl place onion slices and pour buttermilk over the onion. Soak for 15-20 minutes.

Combine the flour, salt and freshly ground pepper. Taste and adjust for seasoning.

Divide flour mix into two. I use to 9x13 cake pans, but you can use bowls or large plastic bags.

Preheat the oven to warm and line a large baking sheet with paper towels.

In a cast iron skillet or Dutch oven heat oil to 350 degrees.

Remove all onion slices to a bowl, reserving buttermilk.

Dredge station: seasoned flour-buttermilk-seasoned flour

Working in batches dredge onion rings in seasoned flour and tap off any excess, dip the rings in the buttermilk, allow excess to drain and dredge once more in seasoned flour.

Fry the rings, turning once until golden brown, about 4-6 minutes depending on size.

Place on baking sheet to drain and keep warm in oven.

Serve warm with dipping sauce or over a hearty steak.