Sweet Onion Blossom

1 Colossal-sized Sweet Onion
1 egg
1 cup milk
1 cup flour
1 1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 tsp. cayenne pepper
1/4 tsp. oregano
1/8 tsp. thyme
1/8 tsp. cumin
oil for frying

Dipping sauce:
1/2 cup mayonnaise
2 tsp. ketchup
2 T. cream-style horseradish
1/4 tsp. paprika
1/4 tsp. salt
1/8 tsp. oregano
pepper to taste

Beat together the egg and milk in a medium bowl. Combine the flour, salt, pepper, cayenne, oregano, thyme and cumin in a separate bowl. Slice 3/4" to 1" off the top and bottom of the onion and remove skin. Cut out a 1" core and slice about 3/4 of the way down to create petals. (See detailed instructions on onion preparation below). Place the onion in boiling water to separate the petals. Let cool. Dip the onion into the milk mixture. Dip the coated onion into the flour mixture, covering liberally. Repeat process. Let onion set in the refrigerator for 15 minutes before frying. Heat vegetable oil in a deep fryer or pot to 350 degrees. Fry the onion right side up for 10 minutes until brown. Drain on a rack or paper towel. Combine ingredients for dipping sauce and serve.

To prepare onion:

Slice 1 inch off of the top and bottom of the onion and remove the papery skin. Use a thin knife to cut a 1 inch diameter core out of the middle of the onion. Now use a very sharp, large knife to slice the onion several times down the center to create "petals" First slice through the center of the onion to about three-fourths of the way down. Turn the onion 90 degrees and slice it again in an X across the first slice. Keep slicing the sections in half, very carefully until the onion has been cut 16 times. Do not cut down to the bottom of the onion. (The last 8 cuts will be difficult, be careful).

Spread the petals of the onion apart. To help keep them separate you could plunge the onion into boiling water for 1 minute and then into cold water.