1½ cups mayonnaise
3 tablespoons cream-style horseradish
2 tablespoons whole milk
1 teaspoon Crystal Louisiana hot sauce
1½ teaspoons sweet paprika
1 teaspoon paprika (McCormick brand works best)
¼ teaspoon garlic powder
¼ teaspoon onion powder
⅛ teaspoon salt
⅛ teaspoon ground black pepper
⅛ teaspoon white pepper
⅛ teaspoon ground cayenne pepper
⅛ teaspoon cumin
⅛ teaspoon dried oregano
⅛ teaspoon ground savory

1 colossal yellow onion (4 to 4½ inches across)
1 6-ounce tomato paste can
12 cups shortening

10 ounces (2 cups) all-purpose flour
4 teaspoons salt
3 tablespoons sweet paprika
1 tablespoon paprika
1½ teaspoons ground cayenne pepper
1¼ teaspoons ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground cumin
½ teaspoon white pepper
½ teaspoon ground savory

4 large eggs
4 cups whole milk

Cooking method

1-Mix all of the sauce ingredients together in a small bowl. Cover and chill for 2 hours or overnight. Uncover and stir occasionally.

2-Cut approximately a quarter off the stem end of the onion. Be sure to leave the root end intact. Peel the skin from the onion, then place the onion on a cutting board with the cut side down.

3-To slice, use your thumb as a guide by placing it at the root of the onion, then slice straight down from your thumb to the bottom. Spin the onion around, and make another cut directly across from the first slice on the opposite side. Next, make a slice between each of the first two slices on both sides so now you have 4 large petals. Make a slice down the middle of each of the 4 petals, so that you now have 8 petals. For the final slicing step, rotate the onion and make 2 slices between each of the 8 cuts. You will now have an onion with 24 total petals, which is exactly the same number as the machine-sliced real thing. Turn the onion over and it will have bloomed. Submerge the onion in a bowl of cold water and place it in your refrigerator for 2 hours, or even overnight, to help open up the onion and separate the petals.

4-When you are ready to prepare your onion, open both ends of the tomato paste can and empty the contents. Rinse the can, then use a file to sharpen the edge of one end of the can. This is your onion coring tool.

5-Preheat the shortening to 350 degrees F in a large deep fryer or Dutch oven.

6-Combine the breading ingredients in a very large bowl. Beat the eggs in a medium bowl, then add the milk.

7-Take the onion out of the water and shake off the water. Put the onion into the breading and cover with the breading, being sure to get the breading down between each petal.

8-Shake off the excess breading, then gently lower the onion into the egg and milk mixture until it is completely moistened. Lift the onion out of the liquid and let the excess drip off. Place the onion back into the breading and thoroughly coat the onion. Let it sit in the breading for a few minutes so that the breading sticks.

9-Turn the onion over, petals down, onto a spider and gently lower it into the oil. Tap on the bottom of the onion with a large wooden spoon to get out any air bubbles and cook it for 2 to 3 minutes or until it’s beginning to brown. Flip the onion over and continue to fry it for 2 to 3 minutes or until it’s golden brown. Flip the onion over once again with the spider and remove it from the oil. This will allow the oil to drip out from between the “petals” as it comes up. Flip the onion over once again onto a serving plate.

Allow the onion to cool for a minute or so, then press the sharpened end of the tomato paste can down through the middle of the onion to core out the center.

11-Pour the dipping sauce into a small sauce cup, place it in the center of the onion, and serve.

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