Take mayonnaise, ketchup, garlic powder, sour cream, paprika, horseradish, cayenne pepper and combine all together.

Take a bowl and whisk egg and milk in it; the blend should be deep enough to dip the onion.

In a wide bowl and blend flour, paprika, thyme, salt, cumin, dried oregano, black pepper, cayenne pepper, and garlic powder; the bowl should be wide enough to fit the onion.

Start cutting the onion. First, cut a small-sized flat cut near the root of the onion. Discard all distorted or dried peels. Keep the onion on a cutting board with the flat side down. Use a very sharp knife and make a clean slice downward by cutting 1/2 inch from the root. Rotate the onion by one quarter and then again make another downward slice. Do the same with two more one-quarter rotations and make the additional two slices downward. Make three to four clean cuts with equal space and downward in every section of four. Afterward, flip the onion root and very gently pull out the petals.

Take a bowl and keep the onion in the flour mixture. Season the onion with the flour mixture by using your hands; while doing this, spread and separate the onion sections to make sure all the petals get breaded. Now dip the onion into the egg blend and again dip it into the flour mixture; feel free to coat the onions by using your hands.

Take a heavy pan and heat oil at 375 degrees. You will need enough amount of oil so that it covers the whole onion. Keep the onions root side up and fry them for 5-7 minutes. Drain the onions by using paper towels.

Serve the dish with some tangy dipping sauce.