Begin by preparing the onion to bloom. Trim 1/2 inch off the top and peel off the outer layer of skin.

Position the onion cut-side down. Starting about 1/2 inch from the root, make a downward cut straight through to the board.

Rotate and make four evenly spaced cuts around the onion. Add three additional cuts between each section, creating 16 evenly spaced cuts in total.

Turn the onion over and let it rest for five minutes, allowing the petals to naturally open.

Use your fingers to gently separate the outer layers before breading.

In a large bowl, combine the flour, paprika, cayenne, cumin, thyme, oregano, salt, and pepper. In a separate medium-sized bowl, whisk together the eggs, milk, and water.

Place the onion, cut-side up, in a clean bowl and sprinkle the flour mixture over it. Use a large spoon to ensure the flour mixture thoroughly coats the onion, getting in between the petals. Turn the onion over and gently shake off the excess flour. Reserve the bowl of flour for later.

Dip the floured onion into the egg mixture, making sure it is evenly coated. Allow the excess to drip off.

Return the onion to the reserved flour mixture, repeating the coating process. Tap off any extra flour gently. There will be leftover flour in the bowl once done.

Place the onion in the refrigerator for a while.

Preheat your air fryer to 350ºF for 10 minutes.

Remove the onion from the refrigerator and generously spray it with vegetable oil.

Create a sling using a sheet of aluminum foil and transfer the onion, cut side up, into the fryer basket.

Set the air fryer timer for 25 minutes. During cooking, spray the onion with oil 2-3 times, ensuring any visible flour spots are covered.

Once the 25 minutes are up, carefully remove the onion using the aluminum foil sling and season with salt and pepper to taste.

Serve immediately with blooming onion dip.