• 1/2 cup mayonnaise
• 3/4 tbsp. ketchup
• 2 tbsp. cream-style horseradish sauce
• 1/4 tsp. paprika
• 1/4 tsp. salt
• 1 pinch ground black pepper
• 1 pinch cayenne pepper
• 1 egg
• 1 cup milk (I used almond milk)
• 1 cup flour (I used whole wheat flour)
• 1.5 tsp. salt
• 1.5 tsp. cayenne pepper
• 1/2 tsp. ground black pepper
• 1/2 tsp. garlic powder
• 1/2 tsp. dried parsley
• 1/8 tsp. ground cumin
• 1 large onion
• 1/4 cup olive oil

To make the dipping sauce combine mayonnaise, ketchup, horseradish, paprika, 1/4 tsp. salt, 1 dash black pepper, and 1 dash cayenne pepper in a small bowl and refrigerate it until needed.  In a large bowl beat egg and combine it with milk. In another bowl, combine flour, salt, cayenne pepper, black pepper, garlic powder, parsley and cumin.  To cut the onion, follow the method that this girl uses in her video (that’s the only part of the video that I used).  Dip the onion in the milk, then coat well with the flour mixture.  Separate the petals again and sprinkle the flour mixture between them. Once you have coated all of the petals well, dip it into the milk and into the flour mixture again.  Place in the refrigerator for at least 15 minutes while you preheat the oven to 425F.  Remove the onion from the refrigerator and either drizzle it or spritz it with the olive oil.  If you think you need more than 1/4 cup, add more.  Just make sure the entire onion is drizzled in enough oil to roast it.  Bake the onion for 35-40 minutes or until the onion is golden and crispy.  Serve with the dipping sauce and enjoy!