Trim the top off the onion and peel it, then trim the roots
Place the cut side down on a chopping board and make 4 cuts downward through the onion, with the tip of the knife starting facing inwards towards the roots, but leaving the root intact. This will give you 4 quarters of onion that are still held together by the root in centre
Whisk together the seasoning mixture, then whisk the eggs into the milk
Dip the onion into the milk mixture, dredge in the seasoning mixture, then repeat, making sure you get into all the nooks and crannies of the onion
Preheat the vegetable oil to 180°C
Cook the onion for 10 mins until golden and cooked through, turning carefully halfway through. Remove from the oil and drain on kitchen paper
Make the dip by combining all the ingredients together. Serve the blooming onion with the dip on the side
Blooming onion with lumpfish caviar dip