For the blooming onion:
- 1 large Vidalia onion
- 3/4 cup plain Panko breadcrumbs
- 1 tablespoon Old El Paso® original taco seasoning
- 2 eggs, beaten
For the garlic-adobo dip:
- 1/3 cup sour cream
- 2 tablespoons milk
- 2 teaspoons adobo sauce
- 1/2 teaspoon minced garlic
For the creamy avocado-ranch dip:
- 1 small avocado, mashed
- 1/2 cup ranch dressing
- Heat oven to 400°F. Line a baking sheet with parchment paper and set aside.
- Place onion on a cutting board. Cut a 1/2-inch off the top of the onion (stem side, not root side). Remove outermost layer, keeping root intact.
- Place onion cut-side down on cutting board. Using a sharp knife, slice onion into quarters, cutting straight down starting about 1/4-inch from the root. Continue slicing onion until you have 16 equal slices.
- Invert onion and transfer to prepared baking sheet. Carefully peel back layers into petals, keeping them attached to the root. Use a paring knife if necessary to cut any remaining petals apart.
- In a small bowl, whisk together Panko breadcrumbs and taco seasoning. Generously brush one or two petals at a time with beaten egg, then immediately sprinkle with breadcrumb mixture. Repeat until all petals are coated.
- Carefully dome aluminum foil over onion on baking sheet; bake 5 minutes covered. Uncover and bake another 10 to 15 minutes, or until onion is soft and slightly crispy at the edges. Remove from oven. Serve immediately with dipping sauces.
- To make the garlic-adobo dip: Stir together all ingredients in a small bowl. Serve with blooming onion.
- To make the creamy avocado-ranch dip: Stir together all ingredients in a small bowl. Serve with blooming onion.