Air-Fried Blooming Onions with Warm Cider Cheese Sauce

Slice ½ inch off the pointed end of each red onion, then peel them while keeping the root ends intact.
Use a sharp knife to cut the onions into quarters, but not all the way down to the root.
Make three more cuts in each quarter to create 16 evenly spaced cuts in the onions, taking care not to cut through the root.
Use your fingers to gently separate the sections, forming "petals" to resemble blooming flowers.

In a medium bowl, whisk together the milk and egg.
In another medium bowl, combine the all-purpose flour, garlic powder, ground cumin, cayenne pepper, and dried oregano.
Season with salt and pepper.
Dip the prepared onions in the milk and egg mixture, then coat them thoroughly with the flour mixture.
Preheat a 5- or 6-quart air fryer to 350°F for 3 minutes.
Drizzle the coated onions with olive oil and lightly spray with olive oil cooking spray.
Carefully pull out the air-fryer pan and basket, and place the coated onions in the basket.
Slide the pan and basket back into the appliance, and keep the temperature set at 350°F.
Set the timer for 10 minutes, rotating the basket halfway through the cooking time.
Cook until the onions are golden.

In a medium saucepan over medium heat, melt the butter.
Add the all-purpose flour and cook, stirring for about 1 minute.
Gradually add the milk, stirring continuously for about 3 minutes or until the mixture boils and thickens.
Stir in the apple cider and cook for an additional minute.
Remove the saucepan from the heat and whisk in the cream cheese, shredded cheddar cheese, mozzarella cheese, and whole-grain mustard until smooth.
Season to taste.