Ultimate Onion

1/3 cups cornstarch
1 1/2 cup flour
2 tsp. garlic salt
2 tsp. paprika
1 tsp. salt
1 tsp. pepper
24 oz. beer
4-6 colossal onions (4 inch diameter or larger)
Seasoned flour, as need (recipe below)
1 quart Creamy Chili Sauce (recipe below)

1. Mix cornstarch, flour and seasonings until well-blended. Add beer: mix well. Cut about 3/4 inch off top of onion, peel onion.
2. Cut onion into 12 to 16 vertical wedges, but do not cut through bottom (root end). Remove about 1 inch of "petals " from center of onion.
3. Dip cut onion in seasoned flour. Remove excess by shaking. Dip in batter and remove excess by gently shaking. Separate "petals" to coat thoroughly with batter. Mix batter after standing to blend ingredients. Gently place in fryer basket and deep-fry at 375 to 400 degrees 1 1/2 minutes. Turn over and fry 1 to 1 1/2 minutes longer or until golden brown.
4. Drain on paper towels. Place onion upright in shallow bowl and remove center core with a circular cutter or apple corer. Serve hot with Creamy Chili Sauce.

SEASONED FLOUR:
Combine 2 c. flour
4 tsp. paprika
2 tsp. garlic powder
1/2 tsp. pepper
1/4 tsp. cayenne pepper
Mix well.

CREAMY CHILI SAUCE:
Combine 1 pint each mayonnaise and dairy sour cream
1/2 cup chili sauce
1/2 tsp. cayenne pepper
Mix well.

Sent to the Recipe Dude by: Hunneebee