Sauce: Combine all the ingredients, mixing well to blend. Cover and refrigerate
until ready to use.
Flour Mix: Combine all ingredients and mix well. Heat deep fryer between
375 to 400 degrees F.
Batter: Combine, flour and seasonings until well blended; add beer mixing
Cut about 3/4 inch off top of onion and peel. Cut into onion 12 to 16 vertical
wedges but do not cut through bottom root end. Remove about 1 inch of petals
from center of onion. Separate the onion petals just slightly, too much will
destroy the onion. Dip onion into seasoned flour removing excess by shaking.
Separate petals to coat thoroughly with batter. Dip into batter. Dip into flour
mixture again. Very gently place in fryer basket and deep-fry for 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.
From the Family Recipes Collection of Linda Ann Jolly and Lisa Marie Stephens.