Preparation

• Slice about ½ inch off the top of the onion and peel off the outer skin. Place the onion cut-side down on a cutting board.
• Starting about ½ inch away from the root, make about 16 evenly spaced downward cuts, being careful not to slice all the way through the root.
• Turn the onion over and gently separate the petals.
• In a large, wide bowl, whisk together the flour, paprika, cayenne pepper, cumin, thyme, oregano, salt, and pepper.
• In a second large bowl, whisk together the eggs, milk, and water until smooth.
• Dredge the onion first in the flour mixture, using a spoon to ensure it’s fully coated between all the petals. Shake off any excess.
• Next, submerge the floured onion in the egg wash, making sure every surface is wet. Let the excess drip off.
• Finally, place the onion back into the flour mixture for a final coat, gently pressing the flour into all the nooks and crannies.
• Place the fully coated onion in the refrigerator for at least 10 minutes to help the coating set and stick.
• While the onion chills, preheat your air fryer to 350°F (175°C).
• Remove the chilled onion from the fridge and generously coat the entire onion with cooking oil spray.
• Using a foil sling, carefully lower the onion, cut-side up, into the air fryer basket.
• Cook for 25 minutes, spraying with oil 2-3 times during cooking for maximum crispiness.
• While the onion cooks, prepare the dipping sauce by whisking together all sauce ingredients in a small bowl until smooth.
• Serve the blooming onion hot from the air fryer with the chilled dipping sauce.