Blooming Onion

For the seasoned flour Combine flour, paprika, garlic powder, pepper and cayenne-mix well. Creamy Chili Sauce combine mayo, sour cream, chili sauce and cayenne-mix well. Dipping Sauce Blend everything together well and let sit for 2 hours-refidgerated- or overnight. The batter Mix cornstarch, flour and seasonings until well blended. Add beer and mix well. Preparing the Onion Cut about 3/4 inch off top of onion and peel. Cut into onion 12-16 vertical wedges but do not cut through bottom root end. Remove about 1 inch of petals from center of onion (You can place the cut onions in cold water for a few hours to help “open” them up — just make sure that you drain them well). Dip in seasoned flour and gently shake to remove excess. Separate petals to coat thoroughly with batter. Gently place in a fryer basket and deep fry at 375-400 for 1 1/2 minutes. Turn over and fry 1 1/2 minutes more or until golden brown. Drain on paper towels. Place onion upright in a shallow bowl and remove center core with a circular cutter or apple corer. Serve hot with chili sauce and dipping sauce.