For the Copycat Dipping Sauce
- ½ cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon horseradish
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- Salt and pepper to taste
Step-by-Step Instructions
Step 1: Prepare the Onion
- Peel the onion and cut off the top (stem end), keeping the root intact.
- Place the onion root-side down. Starting about ½ inch from the root, make downward cuts toward the cutting board.
- Rotate and continue cutting until you have 12–16 evenly spaced slices.
- Gently separate the onion “petals” to resemble a blooming flower.
Step 2: Make the Seasoned Flour
In a large bowl, mix flour, cornstarch, paprika, garlic powder, onion powder, salt, pepper, and cayenne until well combined.
Step 3: Prepare the Wet Batter
In another bowl, whisk together eggs and milk until smooth and frothy.
Step 4: Coat the Onion
- Dredge the onion in the seasoned flour mixture, making sure to coat between each petal. Shake off excess flour.
- Dip the onion into the egg mixture until fully coated.
- Return to the flour mixture for a second coating, pressing the flour gently into all crevices for maximum crunch.
