Prepare the onions by cutting the tops off, not the root! Remove the layers of skin. Place the onion flat side down on a cutting board.

Cut into the onion starting ½ inch away from the root and cutting straight down through the onion. Make the same cut 3 more times to create a quadrant.

Cut the onion with the same technique 4 times in each quadrant to create 16 equal cuts all the way through the onion, but preserving the root where it will all stay together.

Turn the cut onion over and go through opening up the cut layers to “bloom” it.

In a large bowl, whisk the eggs and buttermilk together.

In a separate large bowl, whisk together the flour, cornstarch, paprika, garlic powder, cumin, oregano, thyme, cayenne, salt, and pepper.

In a large heavy bottom pot, over medium high heat, heat enough oil to completely submerge the onion.

To bread the onions, start by dredging the onions one at a time in the flour mixture. Place the onion root side down in the flour bowl and scoop flour into and all around the onion, being careful to spread all the layers out and coat it completely.

Move the floured onion to the egg mixture and, using the same technique, completely coat the onion in the egg mixture. Take care to get the egg inside and between each layer.

Pull the onion from the egg mixture and allow any excess egg to drip off. Move it back to the flour bowl and once again dredge it completely in the flour mixture. You’ll really want to get it inside each layer because this will complete the breading.

Once the onions are breaded, fry them one at a time in the hot oil. Place an onion in the oil very carefully, root side down, using 2 large spoons and moving very slowly to avoid splashing.

Once the onion is submerged, fry it until the breading is brown and crispy and the onion is tender, about 7-10 minutes.

Remove the bloomin onion from the oil carefully and place it on some paper towels to drain any excess oil off.