# What You'll Need:
→ For the Blooming Onion
01 - 1 large sweet onion (such as Vidalia)
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 frying
→ For the 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
# How-To:
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 ready to serve.
02 - Peel the onion and trim 1/2 inch off the top (stem end), leaving the root intact. Place onion cut-side down. Starting 1/2 inch from the root, make downward cuts all around the onion to create 12–16 sections (petals), being careful not to cut through the root. Turn onion over and gently separate the petals.
03 - Whisk together flour, paprika, garlic powder, oregano, salt, black pepper, and cayenne pepper in a large bowl.
04 - Beat eggs with milk in a separate bowl until well combined.
05 - Dredge the onion in the flour mixture, making sure to coat between all the petals. Shake off excess.
06 - Dip the onion into the egg mixture, ensuring it gets in between the petals.
07 - Coat the onion again in the flour mixture, pressing lightly to adhere. Shake off excess.
08 - Heat at least 3 inches of vegetable oil in a deep pot or fryer to 375°F.
09 - Carefully lower the onion, cut-side down, into the hot oil using a slotted spoon or spider. Fry for 6–8 minutes, turning occasionally, until golden brown and crispy.
10 - Remove onion and drain on paper towels. Season lightly with salt while hot.
11 - Serve immediately with the creamy dipping sauce.
