• Peel the onions and slice off the tops (not the root), then turn them upside down on a cutting board. Start from the outside of the root and cut all the way though to make a slit.
• Turn the onion and make a cut on the opposite side of the onion, then continue making cuts until you have about 18-20 evenly spaced cuts. (Make as many cuts as you can without the onion falling apart.)
• Turn the onions over and gently separate the petals as much as you can and cut any pieces that are still connected that you couldn’t cut while the onion was upside down.
• Whisk the flour, cornstarch, garlic powder, onion powder, paprika, salt, pepper and cayenne powder together in a large bowl.
• Dredge each onion in the flour mixture and coat each petal as best as you can, turning them over to coat fully.
• Whisk the buttermilk and eggs together in a separate large bowl then dip the onions into the egg until fully coated.
• Then dredge them in the flour mixture once again and place the onions on a cooling rack over a baking pan to sit for 10 minutes so that the breading sticks to the onion.
•  Preheat the air fryer to 380 F for 5 minutes. Spray the air fryer with non-stick spray then place the onion in the basket, petals facing up.
• Spray the top of the onion very well and cook at 380 degrees Fahrenheit for 12 minutes then check if the onion has darkened to your liking and cook for 5 more minutes as needed.
• Repeat the cooking process with the remaining onion and serve immediately with the refrigerated sauce and garnish with freshly minced parsley if desired.

Dipping Sauce:

• Whisk all the sauce ingredients together in a medium bowl then cover tightly and refrigerate until ready to serve.