Start with a large onion. A sweet onion works best, but any large onion you love can do the trick. Place it root-side up on a cutting board. Cut off about half an inch from the top, but leave the root intact. This helps hold everything together. Now, make deep cuts into the onion to create petals. Aim for about 12 cuts, being careful not to cut all the way through the root. You want each “petal” to separate slightly, resembling a flower.

In a mixing bowl, combine the flour, cornstarch, sea salt, cayenne pepper, black pepper, garlic powder, thyme, oregano, and cumin. Whisk these dry ingredients together until well combined. This mix is going to give our onion that beautiful crunch!

In another bowl, whisk together the whole milk and egg until creamy. This batter is crucial as it helps the coating adhere to the onion. Take your prepared onion and dip it into the batter, ensuring it’s coated inside and out. Let any excess drip off. Then, proceed to dredge the onion in the flour mixture. Make sure to coat all the petals thoroughly; you want crunchy goodness covering every inch.

In a large pot (or a deep fryer, if you have one), heat the vegetable oil to about 375°F (190°C). If you don’t have a thermometer, drop a small piece of bread in. If it sizzles and browns in about 60 seconds, you’re ready to fry.

Carefully place the coated onion into the hot oil, root side down. Fry it for about 10 minutes, or until it’s golden brown and crispy. Don’t walk away! You’ll want to ensure it cooks evenly. When done, carefully remove it and let it drain on a paper towel.

While your onion is cooling, whip up the dipping sauce. Combine the ketchup, mayonnaise, lemon juice, horseradish sauce, smoked paprika, sea salt, pepper, and cayenne in a bowl. Mix thoroughly. Now, it’s time to serve. Place your blooming onion in the center of a platter and surround it with the dipping sauce. Enjoy the moment as everyone gathers around.