1/3 cup Cornstarch
1 1/2 cup Flour
2 tsp Garlic--minced
2 tsp Paprika
1 tsp Salt
2 tsp Pepper
24 oz Beer
4 Vidalia or Texas Sweet onions

Seasoned Flour

2 cup Flour
4 tsp Paprika
2 tsp Garlic Powder
1/2 tsp Pepper
1/2 tsp Cayenne Pepper
Combine and mix well.

Creamy Chili Sauce

1 pint Mayonnaise
1 pint Sour Cream
1/2 cup Tomato chili Sauce
1/2 tsp Cayenne pepper
Combine and mix well.

Mix Cornstarch, flour, and seasonings until well blended. Add beer, mix well.  Cut about 3/4" off the top of the onion and peel.  Cut into onion 12 to 16 verticle wedges but do NOT cut through bottom root end.  Remove about 1 inch 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 for 1 1/2 minutes. Turn over, and fry and additional 1 1/2 minutes.  Drain on paper towels. Place onion upright and remove center core with circular cutter or apple corer.  Serve hot with Creamy Chili Sauce.