01 -
Slice the onion to make it bloom. Cut off 1/2 inch from the top of the onion and peel the outer skin. Place the onion cut-side down, and starting about 1/2 inch from the root, make a downward cut all the way through to the cutting board. Repeat to make four evenly spaced cuts around the onion. Make 3 additional cuts between each section until you have 16 evenly spaced cuts. Turn the onion over and set aside for 5 minutes to allow the petals to relax. Gently separate the outer pieces.
02 -
Whisk the flour, paprika, cayenne, cumin, thyme, oregano, salt, and pepper in a large bowl. In a medium deep bowl, whisk the eggs, milk, and water.
03 -
Place the onion in a clean bowl, cut-side up, and pour the flour mixture on top. Use a large spoon to coat the onion with the flour mixture, especially between the petals. Turn the onion over and pat off excess flour. Reserve the bowl of flour. Submerge the onion in the egg mixture and coat evenly. Remove and let excess drip off before transferring it back into the reserved flour mixture. Repeat the flouring process and gently tap off extra flour. Place the onion in the refrigerator.
04 -
Preheat the air fryer for 10 minutes at 350°F.
05 -
Remove the onion from the refrigerator and spray generously with vegetable oil. Make a sling from a sheet of aluminum foil and transfer the onion, cut-side up, into the fryer basket. Cook for 25 minutes, spraying 2-3 times with oil during cooking. If any spots have visible flour, spray them with additional oil. After cooking, carefully remove the onion using the aluminum foil sling and season with salt and pepper.
06 -
Serve the blooming onion with a dipping sauce of your choice.