For blooming onion:
- 1 large sweet yellow onion, such as Vidalia
- 2 1/2 cups all-purpose flour
- 1 teaspoon cayenne pepper
- 2 tablespoons paprika
- 1/2 teaspoon dried oregano
- 1 teaspoon seasoned salt
- 1 teaspoon garlic powder
- Freshly ground black pepper
- 2 large eggs
- 1 cup whole milk
- 1 gallon corn oil
- Salt, to taste
For dipping sauce:
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 1/2 teaspoons ketchup
- 1/2 teaspoon worcestershire sauce
- 1 tablespoon drained horseradish
- 1/4 teaspoon paprika
- Pinch of cayenne pepper
- Salt, to taste
- Freshly ground black pepper
Cut the top of the onion; place it cut-side down, and, using a sharp knife, make 1/2-inch cuts in a circular motion to create “petals.” Flip the onion over and, using your hands, begin coaxing apart its layers.
- In a large bowl, combine flour, cayenne, paprika, oregano, salt, garlic powder, and black pepper.
- Place the onion cut-side down in the bowl, cover with a plate, and shake to coat onion and each “petal.”
- Meanwhile, in a separate medium bowl, mix eggs with milk. Dip onion in egg wash cut-side down; shake off excess egg wash and return onion to flour mixture to coat a second time. Shake off any excess flour.
- In a deep-fryer or a heavy Dutch oven, heat oil to 375ºF, adding enough oil so that the entire onion will be able to float.
- Meanwhile, in a separate bowl, combine dip ingredients until well-mixed. Set aside.
- In the deep-fryer or Dutch oven, add the onion cut-side down in the oil for 2-3 minutes, then carefully flip the onion and allow it to fry for an additional 2-3 minutes or until the batter is golden brown.
- Move it to a plate covered in paper towels to drain off excess oil and season with a little salt.
- Serve immediately with sauce.
