Slice the top of the onions off and remove the peel. Trim the dry part of the root end, but leave the root intact.

Place onions on a cutting board with the root end up. Slice the onions about 1/4 inch out from the root, moving the knife downward, making a clean slice. Repeat to create 4 equally spaced slices. Then make 3 cuts between each slice. 

Turn the onions over and carefully spread the onion petals apart.

Using a shallow bowl, combine the flour and seasonings. 

In another bowl, deep enough to dunk the whole onions, mix the milk, buttermilk and eggs together until well combined.

Place an onion in the flour mixture and sprinkle the flour over the onions, getting the flour down between the petals. Lightly shake off the excess.

Dunk the onion into the egg mixture, coating the onion completely. Carefully drain the excess.

Place back into the flour mixture, sprinkling the flour mixture over the onion.  Shake off the excess flour. 

Repeat once more into the egg mixture and back into the flour. 

Place on a lined baking sheet.

Place onions in the freezer for 30 minutes. This will help the batter stick to the onions and not fall off during frying.

Add vegetable oil to a dutch oven or heavy bottom pan and place over high heat, bringing the oil to 350° using an oil fry thermometer.

Use a spider strainer or spatula to lower the onions, root side up, down into the hot oil. Cook for 6- 8 minutes or until golden brown. 

Carefully lift with a strainer, draining excess oil. Place on a baking sheet lined with paper towels and a wire rack. 

Turn the onions, root side down and place on a serving platter with Blooming Onion Sauce and serve immediately.