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Peel the onion and cut off the top, leaving the root intact. Cut the onion into quarters and then into 3 equal pieces for a total of 12 sections.
In a medium bowl, mix flour, paprika, garlic salt, thyme, and oregano. Coat the onion in the flour mixture, ensuring all petals are well-coated.
Whisk milk and eggs in a separate bowl. Dip the entire onion in the egg mixture, then back into the flour mixture for a second coating.
Cook at 340°F for 10 minutes, spray with more olive oil, then cook at 360°F for 10-12 minutes. Remove the top foil and cook for an additional 3-5 minutes until desired crispiness.
While the onion cooks, prepare the dipping sauce. Whisk together mayonnaise, sour cream, ketchup, creamy horseradish, Worcestershire sauce, paprika, and cayenne.
Once the onion is done, transfer to a bowl, carefully remove the middle for snacking, and place the sauce in the center. Serve immediately.
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