• Place the onion on a cutting board and slice off the top of the onion.
• Turn over the onion and just barely trim off the roots.
• Turn the onion back over and cut the onion into 4 quarters, being very careful to stop within ½ inch of the root.
• In each quarter section, make 3 additional cuts. Continue making cuts until you have 16 total cuts.
• Put the cut onion into an ice bath for at least 1 hours. This helps the petals open up.
• Take the onion out of the ice water and pat dry. 
• In a small bowl, whisk together the beaten eggs and milk.
• Place the onion in the egg mixture, gently open the petals, and spoon the egg mixture down inside each petal.
• In another small bowl, mix together the panko breadcrumbs, flour, creole seasoning, garlic powder, and salt and pepper.
• Take the onion out of the egg mixture and place the onion in the dry mixture. Use your hands to sprinkle the dry mixture down inside the petals and press the mixture onto the outside of the petals.
• Preheat the oven to 400 degrees Fahrenheit. 
• Place the onion onto a baking sheet lined with aluminum foil that has been lightly greased with a small amount of oil.
• Create a tent with additional foil and loosely cover the onion. Bake covered for 5 minutes, remove the tent, and continue baking for an additional 15 minutes.

To make the dipping sauce

• Mix together the mayonnaise, sour cream, paprika, and wing sauce. 
• Hollow out the top of the baked onion in order to fit a small container of the dipping sauce in the blooming onion.
• Sprinkle a small amount of additional paprika on top of the dipping sauce, if desired. 
• Serve immediately while the onion is warm.