Cut each end off of each onion and remove the peeling. Slice into 3/8 inch slices, separating into rings. Save the smaller pieces for another use.

In a shallow bowl, combine flour with Creole seasoning and salt.

Add the buttermilk to another bowl.

Line a rimmed baking sheet with parchment paper.

Dredge onions through the flour, then dip into the buttermilk and then back into the flour, completely coating. Shake off the excess flour.

Place in a single layer on the lined baking sheet. If you fill the sheet pan, place another sheet of parchment over the breaded onion rings and create another layer.

Freeze the breaded onion rings for about 15 minutes. This will set the breading onto the onions so that it doesn't fall off during frying.

Heat the vegetable oil in a dutch oven or heavy bottom, deep sided pan to 350° using a fry thermometer.

Line another rimmed baking sheet with a wire rack and top with paper towels.

Drop onion rings into hot oil being careful not to splash. Cook a few at a time, not over crowding the pan.

Turn onion rings after about 1 minute, continue to cook until onion rings are golden brown.

Remove to a wire rack to drain.

Serve immediately.