Peel the onions and carefully cut a cone from the top, avoiding cutting through the root end. With the root side down, make four evenly spaced cuts from the top towards the root, then make two to three more cuts between each, not cutting all the way through the root.

Gently separate the onion petals and place the sliced onions in a bowl of ice water for 15-20 minutes, which will help them open up.

In one bowl, whisk together the flour, paprika, garlic powder, onion powder, salt, and pepper. In another bowl, whisk the eggs and milk.

Remove an onion from the ice water and pat it dry with paper towels, then dredge it thoroughly in the flour mixture, ensuring all surfaces are coated. Then dip the floured onion into the egg mixture, allowing excess to drip off, and dredge it again in the flour mixture, pressing to coat well.

Heat the oil in a large pot or Dutch oven to 350°F (175°C). Carefully place one coated onion into the hot oil, ensuring it is fully submerged. Fry for 4-6 minutes, or until golden brown and crispy, turning if necessary for even cooking.

Remove the bloomin’ onion with tongs and place it on a wire rack lined with paper towels to drain excess oil. Repeat with the remaining onions and serve immediately with your favorite dipping sauce.