Blooming Onions:

Blooming Onion For Onion:
2 & ½ cups flour - 2 tbsp Paprika - 1/4 tsp Cayenne pepper - 1 tsp Season Salt - 1 tsp Garlic powder - ½ tsp dried Oregano - Pepper to taste - 2 eggs - 1 tsp water (for egg wash)

For sauce:
½ cup Mayo - 1/4 cup Sour Cream - 1 tbsp Ketchup - 2 tbsp (cream-style) Horse Raddish - 1/3 tsp Paprika - 1/4 tsp Salt

Take a sweet onion and chop the end off. Place the flat side of the onion down (the onion’s “eye” should be faced up) and make 4 straight cuts down (cut onion into quarters). Between each cut, make 3 more cuts, turn over and remove solid bits in the centre of the onion. The onion should look like a blooming flower at this point. Make egg wash and set aside.

In a bowl add flour, Paprika, Cayenne pepper, Season salt, Garlic powder, ½ tsp dried Oregano, and pepper to taste. Mix well. Place onion cut side up into the flour and spoon flour over onion. Turn onion over and shake lightly to remove excess flour, then place onion in the egg-wash. Spoon the egg wash over the onion, then put the onion back into the flour. Cover onion with flour again and place into freezer for at least 1 hour.

Heat oil to 400ºF (205ºC) and flash fry onion (cut side down) for 15 seconds. Turn heat down to medium and turn onion over to finish cooking, 6 to 8 minutes. After onion turns to a golden brown, remove and drain onion on paper towels, cut side down.

Mix sauce:
Add 1/2 cup Mayo - 1/4 cup Sour Cream - 1 tbsp Ketchup - 2 tbsp (cream-style) Horse Raddish - 1/3 tsp Paprika - 1/4 tsp Salt to a bowl and mix well. Set in fridge for 1-2 hours before serving.