Cut the onions into ½ rings, separate them, and place them in ice water to remove the sulfur for at least 15 mins.
Begin prepping the rance while the onions are soaking. Place the crème Fraîche, garlic, dill, parsley, chives, buttermilk, salt, and lemon juice in a mix and mix well.
Preheat the oil to 350 degrees in a large pot.
Pat the onions dry with paper towels. Place the onions in the buttermilk, then into the flour mixture, back in the buttermilk, and again in the flour mixture.
Place the onion rings in the oil one by one. Cook for 3-5 mins until golden brown. Place on a paper towel to drain the excess oil.
Place the onion rings on a serving dish. Top with Finishing Salt and fresh parsley. Serve immediately.
