Best Ever Blooming Onion (with Video)

Cut off ½ inch from the pointy stem end of the onion while leaving the other end of root intact. Then remove the papery skin. Position the onion cut-side down and root-side up on a cutting board. With a sharp knife and starting ¾ inch from the root, make a downward cut all the way through to the board. Repeat and cut vertical slices around the onion about 1/4? apart at the root, try to make cuts evenly and avoid overlapping with the previous cut. You will get about 12 to 16 vertical cuts depending on the size of your onion.  Turn the onion over and gently spread the "petals” of the onion apart. Open from the outside and working towards the center.  In a medium bowl, combine flour, spices, salt and pepper. Dip the onion into to cover completely, and shake off excess. In another medium bowl, beat eggs and add milk. Gently dip into egg mixture and cover completely. For the best result, let the onion soak in the batter for 10 minutes. Return onion to the flour and cover completely; freeze for 30-60 min to set. Meanwhile, fill a deep fryer or medium saucepan with 3 inches of oil and heat to 350°F. Fry for about 3 - 4 minutes, and turn the onion over. Fry another 3 – 4 minutes until the onion has turned golden brown. It’s about 7-8 minutes total to get your onion fully cooked.  Using a slotted spoon, remove onion to a paper-towel-lined plate.  (Optional) Mix together Thousand Island dressing and creamy horseradish sauce. Adjust the amount of horseradish depending on how spicy you’d like your sauce to be. Serve warm with dipping sauce and enjoy!