Ingredients:

  • 1 lb Large Sweet Onion (Vidalia or Walla Walla)
  • 2 cups All-Purpose Flour
  • 0.5 cup Cornstarch
  • 2 tbsp Smoked Paprika
  • 1 tbsp Garlic Powder
  • 1 tsp Cayenne Pepper
  • 1 tsp Dried Oregano
  • 2 tsp Kosher Salt
  • 1 tsp Cracked Black Pepper
  • 2 Large Eggs
  • 1 cup Whole Milk
  • 0.5 cup Mayonnaise
  • 2 tbsp Creamy Horseradish
  • 2 tsp Ketchup
  • 0.5 tsp Paprika
  • 0.25 tsp Garlic Salt
  • 1 dash Dried Thyme

Instructions:

  1. Trim the top 1/2 inch off the onion, leaving the root end intact. Peel the outer skin. Place cut-side down and make 4 vertical cuts, then continue cutting until you have 16 equal slices starting 1/2 inch from the root. Flip and gently nudge petals outward.
  2. Submerge the onion in a bowl of ice water for 45 minutes to allow petals to stiffen and spread. Drain and pat completely dry with paper towels to ensure maximum crispiness.
  3. Whisk flour, cornstarch, and spices in one bowl; whisk eggs and milk in another. Coat the onion thoroughly in the flour mixture, dip into the egg wash, and dredge once more in the flour to seal the petals.