1. Prepare the onion
Peel the onion, leaving the root end intact.
Place it root-side up on a cutting board. Using a sharp knife, cut off the opposite end.
Turn the onion root-side down and make several vertical cuts from the top toward the root, stopping about ½ inch before the root.
Continue making cuts around the onion until you have created sections.
Carefully separate the layers with your fingers to create the “bloom.”
2. Prepare the coating
In a bowl, combine the flour, Parmesan cheese, paprika, garlic powder, onion powder, Italian seasoning, salt, and black pepper.
In another bowl, whisk together the eggs and buttermilk.
3. Coat the onion
Place the opened onion into the flour mixture, gently separating the petals so the coating reaches between the layers.
Shake off excess flour.
Dip the onion into the egg mixture, making sure it reaches throughout the petals.
Return it to the seasoned flour mixture and coat it thoroughly a second time.
4. Prepare the air fryer
Preheat the air fryer to 375°F (190°C) for about 3–5 minutes.
Spray the coated onion generously with olive oil spray.
Place it carefully into the air-fryer basket with the root side down and the petals facing upward.
5. Air fry
Cook for approximately 15–20 minutes, depending on the size of the onion and your air fryer.
Spray lightly with additional oil halfway through cooking if any dry flour remains visible.
The onion is ready when the coating is crisp and golden brown and the onion petals are tender.
6. Make the dipping sauce
While the onion cooks, combine the mayonnaise, ketchup, horseradish, lemon juice, paprika, garlic powder, and salt.
Add a little hot sauce if you like extra heat.
Mix until smooth.
7. Serve
Carefully transfer the blooming onion to a serving plate.
Place the dipping sauce in the center and serve immediately while the onion is hot and crispy.
Tip: A large sweet onion works best because its layers are easier to separate and create a beautiful bloom. 🧅🔥
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