Preparation Steps

• Peel the onion and trim off the stem end. Cut off about 1/4 inch from the root end, but do not cut all the way through.
• Make cuts from the top to about 1/2 inch from the root, dividing the onion into quarters. Then cut each quarter into thirds, so you have 12-16 evenly spaced cuts.
• Gently spread the onion petals open to form a "flower" shape.
• In a shallow dish, whisk together flour, cornstarch, paprika, cayenne pepper, salt, and black pepper.
• In another shallow dish, whisk together eggs and milk.
• Dip the onion into the egg mixture, making sure to coat all the petals. Let any excess drip off.
• Dredge the onion in the flour mixture, gently pressing to coat evenly and ensuring flour gets into all the crevices.
• Heat vegetable oil in a deep fryer or heavy-bottomed pot over medium-high heat to 350°F (175°C).
• Carefully place the battered onion into the hot oil. Fry for 5-7 minutes, or until golden brown and crispy.
• Remove the blooming onion from the oil with a slotted spoon and drain on paper towels.
• Serve immediately with your favorite dipping sauce.