Step-by-Step Instructions
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Slice the Onion: Peel the outer skin off the Vidalia onion. Cut off the top stem end, keeping the root intact. Place the onion root-side down and make 12 to 16 vertical cuts from near the root down through the bottom, spacing them evenly to create “petals.” Turn the onion over and gently loosen the petals.
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Mix Dredge & Wash: In one bowl, whisk together the flour, paprika, cayenne, cumin, thyme, and oregano. In a second bowl, whisk the eggs, milk, and water until smooth.
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Dredge & Dip: Dust the onion thoroughly with the flour mixture, ensuring spices get between every petal. Dip into the egg wash to coat completely, then coat a second time in the flour mixture for maximum crispness.
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Air Fry: Place the onion on a sheet of foil inside the air fryer basket. Generously spray all sides and between petals with cooking oil spray. Air fry at 375°F (190°C) for 15–20 minutes, spraying with oil once mid-cook, until golden and tender-crisp.
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Mix Sauce & Serve: Whisk together mayonnaise, sour cream, ketchup, horseradish, and spices until smooth. Serve the warm blooming onion with the sauce in the center.
Recipe Profile & Key Tips
| Metric / Profile | Specification |
| Cooking Method | Air Frying (375°F / 190°C) |
| Best Onion Choice | Large Vidalia or Sweet Yellow Onion (holds shape and offers sweet flavor) |
| Crispiness Tip | Double-dredge (Flour → Egg → Flour) and use ample cooking spray to prevent floury spots. |
| Sauce Flavor | Tangy, slightly sweet, and zesty with a horseradish kick. |
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