1/3 cup Cornstarch

1 1/2 cups Flour

2 tsp. Garlic -- minced

2 tsp. Paprika

1 tsp. Salt & 2 tsp. Pepper

24 oz. Beer

4 Vidalia or Texas Sweet Onion

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2 cups Flour

4 tsp. Paprika

2 tsp. Garlic powder

1/2 tsp. Pepper

1/2 Cheyenne pepper

Combine and mix well.

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1 pint Mayonnaise

1 pint Sour cream

1/2 cup Tomato chili sauce

1/2 tsp. Cayenne pepper

Combine and mix well.

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Mix cornstarch, flour, and seasonings until well blended. Add beer, mix well. Cut about 3/4" off top of onion and peel. Cut into onion 12 to 16 veritable wedges but do not cut through bottom root end. Remove about 1" of petals from center of onion. Dip onion in seasoned flour and remove excess by shaking. Separate petals to coat thoroughly with batter. Gently place in fryer basket and deep-fry at 375 to 400 1 1/2 minutes. Turn over, and fry an additional 1-1/2 minutes. Drain on paper towels. Place onion upright in shallow bowl and remove center core with circular cutter or apple corer.

Serve hot with Creamy Chili Sauce.