# What You Need:
→ Blooming Onion Coating
01 - 1 large sweet onion (Vidalia or similar)
02 - 2 1/2 cups all-purpose flour
03 - 2 teaspoons paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon dried oregano
06 - 1 teaspoon salt
07 - 1/2 teaspoon ground black pepper
08 - 1/2 teaspoon cayenne pepper
09 - 2 large eggs
10 - 1 cup whole milk
11 - Vegetable oil for deep frying
→ Creamy Dipping Sauce
12 - 1/2 cup mayonnaise
13 - 2 tablespoons sour cream
14 - 1 tablespoon ketchup
15 - 1 teaspoon prepared horseradish
16 - 1/2 teaspoon smoked paprika
17 - 1/2 teaspoon garlic powder
18 - 1/4 teaspoon cayenne pepper
19 - Salt and black pepper to taste
# Directions:
01 - Whisk together mayonnaise, sour cream, ketchup, horseradish, smoked paprika, garlic powder, cayenne pepper, salt, and black pepper in a small bowl. Cover and refrigerate until serving time.
02 - Peel the onion and trim 1/2 inch from the top stem end, keeping the root intact. Place onion cut-side down. Starting 1/2 inch from the root, make vertical cuts around the onion to create 12 to 16 sections, taking care not to cut through the root base. Flip onion over and gently separate the petals.
03 - Combine flour, paprika, garlic powder, oregano, salt, black pepper, and cayenne pepper in a large bowl. In a separate bowl, whisk eggs with milk until fully blended.
04 - Dredge the onion in the seasoned flour mixture, working the flour between all petals to ensure complete coverage. Shake off any excess flour.
05 - Submerge the onion into the egg mixture, ensuring the liquid penetrates between all petals for thorough coating.
06 - Press the onion back into the flour mixture, applying gentle pressure to adhere the breading. Shake off excess flour and set aside.
07 - Pour vegetable oil into a deep pot or fryer to a depth of at least 3 inches. Heat the oil to 375°F, maintaining temperature throughout the frying process.
08 - Using a slotted spoon or spider strainer, carefully lower the onion cut-side down into the hot oil. Fry for 6 to 8 minutes, turning occasionally for even cooking, until golden brown and crispy throughout.
09 - Transfer the fried onion to paper towels to drain excess oil. Lightly season with salt while hot. Serve immediately with the chilled dipping sauce.
