Slice 1cm (½in) off the pointed end of the onions; peel, keeping the root end intact. Using a sharp knife, cut the onion into quarters, almost all the way down to the root end. Continue cutting each section in between the first cuts until you have 16 evenly-spaced cuts, taking care not to cut all the way through. Using your fingers, separate the sections into petals (be quite vigorous when separating the petals, as each onion should resemble an open blooming 'flower').

Whisk milk and egg in a medium bowl. Combine flour, garlic powder, cumin, cayenne pepper and oregano in a medium bowl; season. Dip onions in milk mixture, then coat well in flour mixture. Refrigerate.

Meanwhile, fill a large saucepan one-third full with oil; heat to 180°C/350°F (or until a cube of bread turns golden in 10 seconds). Working in batches, deep-fry one onion at a time and turning once, for 8 minutes or until golden. Drain on paper towel.

Make warm cider cheese sauce, Melt butter in a medium saucepan over medium heat. Add flour; cook, stirring, for 1 minute. Gradually add milk, stirring continuously, for 3 minutes or until mixture thickens. Add cider; cook for 1 minute. Remove from heat; whisk in cheeses and mustard until smooth. Season to taste. (Makes 1½ cups.) then creamy tomato and horseradish sauce. Whisk ingredients in a bowl until combined. (Makes 1 cup.)

Serve blooming onions with sauces for dipping.