BATTER 1/3 cup cornstarch 1 1/2 cups flour 2 teaspoons garlic, minced 2 teaspoons paprika 1 teaspoon salt 1 teaspoon pepper 24 ounces beer 4 vidalia onions (I use walla wallas here in Calgary) Seasoned flour 2 cups flour 4 teaspoons paprika 2 teaspoons garlic powder 1/2 teaspoon pepper 1/4 teaspoon cayenne CREAMY CHILI SAUCE 1 pint mayonnaise 1 pint sour cream 1/2 cup tomato chili sauce 1/2 teaspoon cayenne OUTBACK DIPPING SAUCE 1/2 cup mayonnaise 2 teaspoons ketchup 2 teaspoons creamed horseradish 1/4 teaspoon paprika 1/4 teaspoon salt 1/8 teaspoon dried oregano 1 dash black pepper 1 dash cayenne

Combine flour, paprika, garlic powder, pepper and cayenne-mix well.



CREAMY CHILI SAUCE:
Combine mayo, sour cream, chili sauce and cayenne-mix well.

OUTBACK DIPPING SAUCE:
Blend everything together well and let sit for 2 hours-refidgerated- or overnight.

BATTER:
Mix cornstarch, flour and seasonings until well blended.

Add beer and mix well.

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.