Bloomin’ Onion

For the sauce:

• 2 tbsp mayonnaise
• 2 tbsp sour cream
• 2 tsp ketchup
• 1/2 tsp Worcestershire sauce
• 1/4 tsp paprika
• Pinch of cayenne pepper
• 1 tsp freshly ground black pepper
• 1 tsp salt

For the onion:

• 1 large Vidalia onion
• 2 1/4 cups all-purpose flour
• 1 tsp chili powder
• 2 tbsp paprika
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1/2 tsp ground cumin
• 1/2 tsp salt and pepper
• 2 large eggs
• 1 cup whole milk
• vegetable oil, for frying

For the Sauce:

1. Combine all of the dip ingredients in a bowl, cover and set aside.

For the Onion:

1. Slice the top of the onion (leaving the root connected). Slice in quarters from the root to the top (leaving the root in tact), and then between the quarters. Flip over and separate the onion “slices”. See video for help!
2. Whisk the flour, cayenne, paprika, thyme, oregano, cumin and black pepper in a bowl. In a different bowl, whisk the eggs and milk together.
3. Cover the onion in the egg mixture, then the flour mixture, and repeat. Check to make sure the onion is fully coated, especially between the “petals.” This gets messy!
4. Refrigerate the onion while you heat the oil. Heat the oil in a large deep pot over medium-high heat until a deep-fry thermometer registers 400 degrees. Carefully lower the onion into the oil. Fry for about 5 minutes, then turn the onion over and cook until golden, about 4 more minutes; drain on paper towels. Season with salt and serve with the dip!