Start by peeling a sweet onion and cutting off the root end without removing the core. Slice the onion in half, then position the halves cut-side down. Make 8-12 vertical cuts around the onion, about 1/4 inch apart, extending down toward the core but not cutting through it.

Place the prepared onion halves in a bowl of ice water, ensuring all petals are submerged. Let the onions soak for about 30 minutes; this step helps the petals bloom and retain their crispness while baking. During this time, preheat your oven to 400°F (200°C).

In a mixing bowl, combine all-purpose flour and your chosen spices to create a flavorful coating. Take each onion half out of the ice water and gently shake off excess moisture. Dredge the onion petals in the flour mixture to coat them evenly.

In a separate bowl, whisk together a couple of eggs to create an egg wash. Dip each floured onion half into the egg mixture, allowing excess to drip off. Return the onion to the flour coating, pressing gently to ensure a thicker, crunchier layer.

Line a baking sheet with parchment paper or place a wire rack on top. Space the coated onion halves cut-side up, ensuring they aren’t touching. Lightly spritz the onions with oil. Place them in the preheated oven and bake for 20-25 minutes until golden brown and crispy.

Once the blooming onions are perfectly golden and crispy, remove them from the oven and allow to cool for a couple of minutes before serving with your favorite dipping sauces.