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.