Step 1

Preheat oven to 400° F. Whisk the eggs in a small bowl, in another small bowl mix together the almond flour, coconut flour, paprika, salt, and cayenne. In another small bowl combine all of the ingredients for the sauce, refrigerate until ready to use.

Step 2

To cut the onions, start by cutting off a 1/2 inch of the pointy side of the onion then peel off the outside layer. Lay the onion cut side down. Then, starting a 1/2 inch from the top (the end that’s not cut off), make 4 cuts through the onion across from each other. Repeat between the cuts until you have between 8-12 cuts depending on the size of your onion. Flip the onion over and gently fluff out the petals.

Step 3

Dip each onion into the egg mixture making sure to coat the inside and outside of each petal, let the excess fall off then dredge through the flour mixture, you can use a spoon to make sure you get flour on each petal. Place the onions in a large 10.5″ cast iron skillet and drizzle or spray with about 1 tablespoon of olive oil.

Step 4

Cover the skillet with aluminum foil and transfer to the oven. Bake covered for 15 minutes, remove foil and bake another 15 minutes. If the onions haven’t browned enough you may place them under your broiler set to high for 5 minutes until golden brown. Serve with the horseradish sauce.