cut off the stem side of the onion making sure to leave the root system in tact. repeat with remaining onions

core the onion 3/4 of the way down and cut it into around 18 flower petals. separate. repeat with remaining onions

place onion in a bowl of ice water root side up. leave for 30 min

In the meantime, make the batter and spice the flour

In one mixing bowl combine roughly 3 cups of flour substitute, cayenne, paprika, cumin, pepper, and salt. set aside

In a second mixing bowl, whisk together flour, beer, egg substitute, and baking powder (creating the batter). set aside

once onion has chilled, dip onion in the flour mixture, taking care to spread apart the onion petals and pack flour onto them. repeat with remaining onions.

dip the onion in the batter, again taking care to spread apart the floured onion petals and get the batter into all of the nooks and crannies. Let chill in refrigerator while your frying oil heats up. repeat with remaining onions.

once oil is hot enough to fry, take onion out of the fridge and fry it. starting with root side up, halfway through flip it and fry root side down.  repeat with remaining onions

once it is done frying, cut out the middle and separate the petals back out creating a well for the dipping sauce. Let cool and enjoy.

in a bowl, whisk together all ingredients until smooth

for presentation, pour some of the sauce into a small cup and serve in the middle of the onion itself