Combine the mayonnaise, horseradish sauce, catsup, paprika, salt, oregano, and peppers in small bowl. Refrigerate until needed.

Combine the egg and milk in a medium bowl. Combine the flour, salt, peppers, and thyme in medium bowl. Dip large, "flowered" Vidalia onion in wet mixture, then in dry mixture. Repeat. Refrigerate coated onion for at least 15 minutes.

Fry onion in 350 degree oil for 10 minutes.

This recipe yields 4 servings.