1-Heat 2 ½ inches of oil in a tall pot to 350˚F.

2-Trim about 1/8 inch from the pointed stem end of each onion and peel carefully without removing an entire onion layer.

3-Place onion cut-side up and make 12 evenly spaced cross-cuts without cutting through the bottom stem to keep the layers intact.

4-Turn onions over and gently separate the outer layers.

5-Pour buttermilk into a bowl and set aside.

6-Combine flour, garlic powder, onion powder, smoked paprika, salt, dry mustard, and black pepper in another bowl.

7-Dip each onion in buttermilk, shake off excess, then coat in flour mixture twice for a double coating.

8-Fry a few onions cut-side down in hot oil for 3-4 minutes, flip and fry 2 more minutes until golden and crispy.

9-Drain on paper towels, season with salt and pepper, then transfer to a cooling rack or serving plate. Serve with buttermilk ranch sauce if desired.