Combine all the sauce ingredients into a bowl, then cover and place into the refrigerator.
Cutting the Onion
Slice the onion to make it bloom. Start by cutting off ½ inch from the top of the onion, then peel the outer skin from the onion.
Place the onion cut-side down. Starting about ½ inch from the root, make a downward cut all the way through to the board.
Repeat to make four evenly spaced cuts around the onion.
Make 3 additional cuts between each section until you have 16 evenly spaced cuts.
Turn the onion over and set aside for 5 minutes to allow the petals to relax. Prior to breading use your fingers to gently separate the outer pieces.
Breading & Air Frying
Whisk the flour, paprika, cayenne, cumin, thyme and oregano in a large bowl.
In a seperate medium deep bowl, whisk the eggs, milk, and 1 cup water.
Place the onion in a clean bowl, cut-side up, and pour the flour mixture on top. Using a large spoon to coat the onion with the flour mixture, especially between the onion petals. Turn the onion over and pat off the excess flour. Reserve the bowl of flour.
Transfer the onion into the egg mixture and coat evenly. Remove and let the excess drip off, then transfer back into the reserved flour mixture and repeat the flouring process.
Place the onion into the refrigerator.
Preheat the air fryer for 10 minutes to 350ºF.
Remove the onion from the refrigerator and spray generously with cooking oil (vegetable).
Create a sling with alluminum foil and place it in the air fryer basket. Set the onion on top of the foil sling. This will make it easier to remove with it is done.
Set the timer for 25 minutes and cook. Stop the air fryer two or three times during the cooking process and and spray with additional cooking oil.
Remove onion using the aluminum foil sling and season with salt and pepper. Serve with the dip.
Make as listed but substitute gluten free flour in the place of all purpose flourr.