Slice the top off of each onion and peel away all the yellow skin, leaving the root intact. Slice off the hairy root end, being careful not to cut too much or the “petals” will fall off.

Place each onion, root side up on a cutting board and use a paring knife to cut slices straight down all the way around the perimeter of the root. Invert and gently open the layers of each onion like petals.

Prepare the dredging station. In a medium bowl, combine the flour and Lipton onion soup mix. Stir to combine. In another medium bowl, gently beat the eggs with the milk.

Coat each onion with the dry mixture, then the wet mixture and then again with the dry mixture. With each coating, make sure to get in between all the slices and layers. Set aside until ready to fry.

Using an oil thermometer, preheat oil to 350 degrees Fahrenheit. Gently lower each onion into the hot oil and fry until golden brown and tender. Remove to a rack and immediately sprinkle with kosher salt.

While the onions fry, prepare the dipping sauce. Combine the mayonnaise, mustard and honey until blended. Enjoy alongside the blooming onions.