Blooming Onion

Gather all ingredients for the blooming onion and dipping sauce

In a small bowl, whisk together mayonnaise, horseradish sauce, ketchup, paprika, salt, black pepper, and cayenne pepper

Refrigerate the dipping sauce until ready to serve

In a large bowl, beat milk and egg until well combined, creating a smooth milk mixture for dipping the onion

In a separate bowl, mix flour, salt, cayenne pepper, black pepper, garlic powder, thyme, oregano, and cumin to create the seasoned flour coating

Trim 3/4 to 1 inch off the top and bottom of the onion and remove the skin

Carefully cut out the 1-inch diameter core from the middle of the onion

Using a large, sharp knife, slice down the center of the onion about 3/4 of the way down

Turn the onion 90 degrees and slice again to create the initial quartered sections

Continue slicing each section in half, working carefully to ensure you do not cut completely through the bottom of the onion, creating approximately 16 even sections or 'petals'

Gently spread the onion petals apart

Carefully dip the entire onion into the milk mixture, then thoroughly coat with the seasoned flour mixture

Separate the petals again and sprinkle additional flour mixture between each petal, ensuring even coating

Dip the onion once more into the milk mixture, then coat again with the flour mixture

Place the battered onion in the refrigerator for at least 15 minutes to set the coating

Pour enough vegetable oil into a deep fryer or large pot to fully cover the onion

Heat oil to 350 degrees F (175 degrees C)

Carefully place the onion right-side-up in the hot oil and fry until golden brown

Drain on a wire rack or paper towels, and serve warm with the prepared dipping sauce in the center