Preparation Steps

• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Trim off the top of the onion, leaving the root end intact. Stand the onion cut-side down and make cuts from the top to about 0.5 inch from the root, dividing it into 12-16 wedges. Be careful not to cut all the way through.
• Gently spread the wedges apart to form a blooming shape.
• In a shallow bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper.
• In another shallow bowl, whisk together the beaten eggs and milk.
• Dip the onion into the egg mixture, making sure to coat the inside of the wedges. Let any excess drip off.
• Place the panko breadcrumbs in a third shallow bowl. Press the onion into the breadcrumbs, coating it thoroughly. Gently press the breadcrumbs into the crevices to ensure good coverage.
• Place the breaded onion, cut-side down, on the prepared baking sheet.
• Bake for 30-35 minutes, or until the onion is tender and golden brown. If it starts to brown too quickly, you can loosely tent it with foil.
• Let it cool for a few minutes before serving. Serve with your favorite dipping sauce like ranch, bloomin' onion sauce, or a spicy aioli.