Instructions

1. Slice off just enough onion stem (non-root side) to make it sit flat.
2. Peel onion.
3. Place onion on cutting board, cut-side-down.
4. Starting half an inch to an inch from the root, cut downward through to the cutting board, making 4 sections first. Then continue to split sections (cut the 4 sections in half, then those 8 in half again) until you have 16 evenly spaced sections, being careful not to cut all the way through.
5. Flip the onion over and gently separate outer petals.
6. In a shallow bowl, whisk together eggs and milk, water or beer.
7. In another shallow bowl, whisk together flour mixture and spices.
8. Dip onion into flour mixture, shaking off excess.
9. Freeze, petal-side-up, 5-10 minutes.
10. Dip onion into egg wash, letting excess drip off.
11. Coat a second time in flour mixture, using a spoon to fully coat.
12. Freeze, petal-side-up, 30-60 minutes.
13. Shake off excess.
14. Spritz with oil.
15. Place in basket of air fryer and lightly tent with foil. 
16. Cook at 375 degrees Fahrenheit for 10 minutes.
17. Check onion and cook for additional 7-15 minutes, based on size of onion and level of crisp you want to achieve, covering with foil tent if needed.