Ingredients:

  • 1 large Vidalia or yellow onion (approx. 1 lb / 450g)
  • 1 large egg (50g)
  • 1/2 cup (120ml) buttermilk or whole milk
  • 1 cup (60g) panko breadcrumbs
  • 1 tsp (2g) paprika
  • 1/2 tsp (1g) cayenne pepper
  • 1/2 tsp (3g) garlic powder
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 2 tbsp (30ml) olive oil
  • 1/4 cup (60g) mayonnaise
  • 1 tbsp (15g) sour cream
  • 1 tbsp (15g) horseradish
  • 1 tsp (5g) ketchup
  • 1/4 tsp (1g) cayenne pepper
  • 1/4 tsp (1g) paprika
  • Pinch of salt
  • Pinch of black pepper

Instructions:

  1. Peel the onion and slice off a small sliver from the root end to create a flat base to prevent the onion from tipping.
  2. Carefully cut the onion into 6 to 8 wedges, slicing about 1 inch from the bottom so the base remains intact.
  3. Use the tip of the knife to slice each wedge into thinner petals, ensuring you don't cut through the bottom, allowing the onion to open like a flower.
  4. In a bowl, whisk together the egg and milk until velvety and smooth.
  5. In a separate bowl, combine panko, paprika, cayenne, garlic powder, salt, and pepper.
  6. Dip the onion into the egg mixture, ensuring the liquid seeps deep into the petals. Carefully press the onion into the panko mixture, rotating it to coat every layer.
  7. Preheat oven to 400°F (200°C). Place the onion on parchment paper and brush the tops with olive oil. Bake for 20 minutes or until the petals are mahogany-colored and crisp.
  8. For the dipping sauce, whisk together mayonnaise, sour cream, horseradish, ketchup, cayenne, paprika, salt, and black pepper until combined.