Start with selecting beautiful, firm Vidalia onions, which are perfect for blooming. Cut off the top of each onion and peel away the skin.

Then take a sharp knife and slice the onion downwards in a circular motion, leaving about ½ inch intact at the base. This is key, as it helps the onion stay together.

After you’ve made the petals, gently soak them in ice water for about an hour. This technique helps the onion's layers open up, creating that classic bloom shape when cooked.

In a mixing bowl, whisk together the eggs and whole milk until blended. This mixture acts as the perfect glue for the dry ingredients.

In another bowl, mix all the dry ingredients—flour, spices, and herbs. Combine well to ensure the flavors are evenly distributed. This is where the magic begins; every bite will carry a hint of those hidden spices.

Remove the soaked onions from the ice water, letting any excess drip away. Dip each onion into the egg mixture first, then coat them well in the flour mixture. Shake off any excess flour, making sure the onion is completely covered.

In a heavy-bottomed pot or deep fryer, heat the vegetable oil to about 350°F. This is the ideal temperature for frying since it ensures the onions will cook perfectly without getting too greasy. You need enough oil to submerge the blooms completely.

Carefully place the coated onions in the hot oil, frying one or two at a time to avoid overcrowding. Fry until they turn golden brown and crispy, about 3-5 minutes. Remove and place them on a paper towel-lined plate to drain excess oil.

While the blooms are frying, quickly mix together the dipping sauce ingredients in a bowl. Combine until smooth and adjust seasoning as needed. This sauce complements the flavors of the onions perfectly.

Place the fried Baby Bloomin Onions on a plate and serve them hot with the dipping sauce. Watch as friends and family dive in eagerly, craving one more petal.