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Trim the side of the onion for stability and peel it.
Make cuts around the onion without cutting all the way to the base.
Repeat the same with the second onion.
Dip the onions into boiling water for a few seconds, then transfer them to cold water and leave for 15 minutes.
Mix flour, salt, and black pepper in a bowl.
Coat the onions in the flour mixture.
Beat the eggs with salt and pepper and dip the onions into the egg mixture.
In a separate bowl, combine breadcrumbs, grated Parmesan cheese, garlic powder, paprika, and basil.
Coat the onions thoroughly in the breadcrumb mixture.
Place them on a baking sheet lined with parchment paper.
Bake at 200°C (390°F) for about 20 minutes or until golden and crispy.
Peel the avocado and mash it with a fork.
Add salt, black pepper, and lime juice.
Blend the mango until smooth and combine it with the avocado.
Add finely chopped parsley.
Mix well and serve with the crispy baked onion.