Blooming Onion

For the dipping sauce

1. In a small bowl, whisk together the mayonnaise, horseradish, paprika, cayenne pepper, garlic powder, dried oregano, ketchup, spicy mustard, salt, and black pepper until completely smooth.

2. Cover and chill in the refrigerator until ready to serve.

For the blooming onion

3. Fill a deep pot or fryer with oil to a depth of about 4 inches and heat to 375°F (190°C).

4. Cut off 1/2 inch from the top stem end of the onion, leaving the root end intact, and peel off the outer papery skin.

5. Place the onion cut-side down on a cutting board, then make 12 to 16 evenly spaced vertical cuts from the root to the top, stopping about 1/2 inch short of the root so it stays connected.

   Do not cut all the way through the root, or the onion petals will fall apart.

6. Turn the onion over and use your fingers to gently separate the outer and inner petals to create a blooming flower shape.

7. In a large bowl, whisk together the flour, paprika, cayenne pepper, garlic powder, dried oregano, salt, and black pepper.

8. In a separate medium bowl, whisk together the eggs and milk.

9. Place the onion in the flour mixture and toss to thoroughly coat all of the petals, shaking off any excess flour.

10. Dip the flour-coated onion into the egg and milk mixture, ensuring it gets in between all the petals.

11. Return the onion to the flour mixture for a second coating, making sure every petal is well-seasoned and coated.

12. Gently lower the coated onion root-side up into the hot oil using a slotted spoon or spider skimmer.

13. Deep-fry the onion until golden brown and crispy, turning once, about 3 to 5 minutes total.

14. Carefully remove the onion from the oil and drain root-side up on a wire rack or paper-towel-lined plate.

15. Season lightly with a pinch of extra salt while hot, place the dipping sauce bowl in the center of the bloom, and serve immediately.

16. A colossal sweet or yellow onion works best to get the classic restaurant presentation.