Cut the onions. Slice the red onions into thick rings, about ½ inch wide. Separate the layers and choose the larger rings.

Make the seasoned flour. In a wide bowl, combine the kamut flour, sea salt, thyme, sweet basil, and cayenne. Mix thoroughly so every ring gets evenly seasoned.

Set up your dredging station: seasoned kamut flour → coconut milk → seasoned kamut flour.

First dredge. Coat each onion ring completely in the kamut flour. Shake off the excess.

Dip in coconut milk. Submerge the floured ring in coconut milk and let the excess drip off for a second.

Second dredge. Put it back into the seasoned kamut flour. Press the flour gently onto the onion to build a thicker, craggy coating.

For an extra-heavy double dredge: dip it back into the coconut milk one more time, then give it a final coating of kamut flour. This creates the thickest, crunchiest crust.

Let them rest 5–10 minutes. Place the coated rings on a rack or plate before frying. This helps the coating stick instead of falling off in the oil.

Heat the oil to about 350°F. You want enough avocado oil for the onion rings to float without touching the bottom heavily.

Fry in small batches for roughly 2–3 minutes, flipping once, until the coating is crisp and golden brown. Don't overcrowd the pan or the oil temperature will drop.

Transfer to a wire rack and hit them with a small pinch of sea salt while they're still hot.