Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Cut the onion by slicing off the top (about 1/2 inch) then peeling the outer layer. Place the onion cut-side down and make a series of vertical cuts, starting 1/2 inch from the root, slicing downward and outward until you’ve made around 12-16 cuts.
Gently separate the onion petals to create the blooming effect. Be careful not to break the petals.
In a bowl, mix together the flour, breadcrumbs, paprika, garlic powder, onion powder, dried oregano, salt, and black pepper.
In another bowl, whisk the eggs and milk until well combined.
Dredge the onion in the egg mixture, ensuring it’s entirely coated. Then, cover it with the flour mixture, using your hands to press the mixture between the petals.
Place the onion on the prepared baking sheet and lightly spray it with olive oil.
Bake for 20-25 minutes until the onion is tender on the inside and crispy on the outside.
Serve hot with your favorite dipping sauce.
Variations & Tips
For a gluten-free version, substitute the all-purpose flour and breadcrumbs with gluten-free alternatives. To spice things up, add a dash of cayenne pepper to the flour mixture. You could also experiment with different herbs like thyme or rosemary to add a unique flavor twist. If you’re a cheese lover, sprinkle some grated parmesan over the onion before baking for an extra savory kick.
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