Whisk together all of the ingredients, cover, and refrigerate, preferably overnight. It will thicken as it chills.

Preheat your oil to 375°F. Set aside a paper towel-lined plate on which you will drain your fried gluten free blooming onion.

Slice off about 1/2 an inch of the top of the onion and leave the root on the bottom. Slice into the onion from the top to the bottom just about 1/4-inch from the center, sliding the knife all of the way down. You want to leave the center untouched, which will hold everything together (pretty much). Repeat this step every 1/4-inch around the onion, creating 1/4-inch wide pedals. If any pedals fall off, set them aside. You can batter and fry them separately. Soak the blooming onion in ice water, upside down, for about 20 minutes. This will help open the pedals so that it looks like a blooming flower.

In a large bowl, combine the rice flour, paprika, oregano, cumin, thyme, pepper, and salt; set aside.

In a separate bowl, whisk together the beer, egg yolks, and a little salt; set aside.

Drain the onion thoroughly and place it in the beer-egg mixture. Tilt the bowl and take the onion in your hand and scoop the mixture over the entire blooming onion.

Place the onion on a baking sheet or other surface and spoon the dry mixture over the top. Shake any excess out back into the bowl of dry mixture.

Now, add some of the dry mixture, a little at a time, into the wet mixture until you have a thick enough batter that will adhere to the blooming onion. Don’t make it too thick or it will not crisp well. Add additional beer to thin out as needed.

Spoon the batter onto the top of your blooming onion. Turn it over and spoon some of the batter onto the bottom of the blooming onion.

Using metal tongs, lower the blooming onion into the hot oil and fry until crispy.

Remove from the hot oil and allow any excess oil to drip back into the fryer/pot. Transfer the onion to the paper towel-lined plate.

Add some of the dipping sauce to a small bowl and place the bowl over the center of the blooming onion. Push down on the bowl and it will break the onion open. If you push too hard it will split apart in one section, but you can simply close it back up.

Take each onion pedal and dip it into the batter. Drop one at a time into the hot oil and fry until crisp, 2 – 4 minutes. Do not overcrowd the oil as this will reduce the oil’s temperature greatly and your pedals will not crisp well. Remove from the oil and drain on paper towels.