Ingredients:

  • 1 large Yellow or Spanish Onion
  • 2 cups Cold Water
  • Ice Cubes
  • 2 cups All-Purpose Flour
  • 1/2 cup Cornstarch (Cornflour)
  • 2 Tbsp Paprika (Sweet or Smoked)
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Onion Powder
  • 1 tsp Dried Oregano
  • 1/2 tsp Cayenne Pepper
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 3 Large Eggs
  • 1/2 cup Milk (Whole or 2%)
  • 6–8 cups Vegetable, Canola, or Peanut Oil (for deep frying)
  • 1 cup Mayonnaise
  • 1/4 cup Ketchup
  • 2 Tbsp Prepared Horseradish
  • 1 tsp Worcestershire Sauce
  • 1 tsp Hot Sauce
  • 1/2 tsp Smoked Paprika (for sauce)

Instructions:

  1. Peel the onion completely. Trim the stem end but leave the root end intact. Slice off a thin piece (about 1/4 inch) from the top to create a flat surface.
  2. Place the onion root-side down. Using a sharp paring knife, carefully cut vertical strips from top to bottom, stopping about 1/2 inch from the root end. Rotate and repeat until you have 12 to 16 distinct wedges. Repeat the slicing process halfway between the first cuts for more delicate petals, ensuring the root remains uncut.
  3. Gently open the onion petals and rinse thoroughly under cold running water to remove excess starch. Immediately submerge the cut onion in a large bowl of ice water for at least 30 minutes.
  4. While the onion chills, prepare the oil by filling a deep pot with 2-3 inches of oil and slowly heating to 325°F (160°C).
  5. In a shallow bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, oregano, cayenne, salt, and pepper (Dry Mix). In a separate bowl, lightly whisk the eggs and milk (Wet Mix).
  6. Remove the onion from the ice water and drain and pat it thoroughly dry on paper towels. Dip the onion into the Wet Mix, ensuring all crevices are coated. Let excess drip off.
  7. Transfer immediately to the Dry Mix. Gently pack the flour mixture deep into all the cuts and crevices, pressing firmly. Quickly dip the floured onion back into the Wet Mix just to moisten the coating, then return it to the Dry Mix for a final, thorough press to ensure an even, thick coating.
  8. Place the coated onion on a wire rack and chill in the freezer for 15 minutes to set the coating.
  9. Carefully lower the chilled onion, root-side first, into the 325°F (160°C) oil. Fry for 4–5 minutes, carefully basting the top petals with hot oil using a ladle until the bottom is golden.
  10. Carefully flip the onion and fry for another 3–5 minutes until evenly deep golden brown. Remove and drain immediately on a clean wire rack, sprinkling lightly with salt.
  11. To make the sauce, whisk together the mayonnaise, ketchup, horseradish, Worcestershire sauce, hot sauce, and smoked paprika until smooth. Adjust seasoning as needed.
  12. Serve the hot Blooming Onion immediately alongside the zesty dipping sauce.