Cut ½-inch from the top of the onion, then peel the outer skin off. Place it cut-side down on a cutting board. Starting ½-inch from the root, make a downward cut all the way through to the board, quartering it. Make 2 additional cuts between each quarter, giving you 12 evenly spaced sections.

Turn the onion over and set aside for 5 minutes while you make the batter.

In one mixing bowl, whisk together the flour, paprika, garlic powder, onion powder, thyme, oregano, salt, and pepper. In a second bowl, whisk together the milk and eggs.

Gently separate the outer pieces of the onion and place it in the bowl of flour mixture. Use a spoon to toss the flour between each petal, coating it and then gently shaking off the excess.

Transfer the onion to the bowl with the egg mixture and coat it well, using a spoon to get it between the petals. 

Allow the excess to drip off, then return the onion to the bowl of flour and toss to coat, again ensuring you get flour between the petals and shaking off excess.

Set the onion on a large square of aluminum foil, then spray it generously with olive oil spray, making sure there are no dry spots.

Preheat the air fryer to 350 F for 5 minutes. Place the onion in the foil in the air fryer basket. 

Air fry for 10 minutes, then give the onion a second spritz of olive oil and cover the top with another piece of foil to prevent it from burning.

Continue frying for another 10-15 minutes, until crispy and golden brown to your liking.

Combine all dipping sauce ingredients in a bowl and mix.

Carefully remove the fried onion and serve with dipping sauce.