Serves: 5
Total Calories: 1,189
Yield: One 4-inch onion serves 4

2 - 4 large onions (Idaho-Eastern Oregon)
vegetable oil for frying
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Batter:
3 tablespoons cornstarch
1 1/2 cups all-purpose flour
2 teaspoons garlic salt
2 teaspoons paprika
1 teaspoon each salt and black pepper
2 (12-ounce) cans beer
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Breading:
2 cups all-purpose flour
4 teaspoons paprika
3 teaspoons garlic powder
1/2 teaspoon black pepper
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Dipping Sauce:
2 cups mayonnaise
2 cups sour cream
1/2 cup bottled chili sauce
1/2 teaspoon cayenne pepper

To cut onion into bloom: Peel onion. Cut 1/2 inch off top end. Trim root end slightly, but do not cut outer layer. Top-side-up, cut onion into quarters, cutting deeper into the outer layers than into inner layers, like a pyramid. Do not cut through the root base. Turn onion upside down. Insert knife 1/2 inch below root base and cut each quarter into 4 more sections by cutting downward. Turn onion right side up; gently pull petal open, leaving core intact. If petals do not open easily, make cuts slightly deeper. Letting cut onion stand in ice water will also help the onion "bloom." Once onion is cooked, cut out the core to create individual petals.

Batter:
Mix dry ingredients. Add beer; mix well. Place onion in batter, root end first. Roll onion all around, making sure the batter gets between the petals. Lift onion out and set it upside down to drain, squeezing lightly, to remove excess Batter. Allow to drain for 15 seconds.

Breading:
Mix Breading ingredients. Place the battered onion on a tray, petals up. Shake Breading mixture over petals. Separate petals so that breading gets down inside layers. Carefully squeeze the petals together to press and seal Breading. Very important— allow onion to sit right-side-up for 2 minutes once breaded. The Batter and Breading must merge. Turn onion over, and gently tap out excess Breading. Heat enough oil in deep pan to cover the onion. It is critical that the oil is at the right temperature, 375°–400°. Using tongs, place the onion upside down in oil for 4–5 minutes, or until golden brown. Lift onion with slotted spoon and let oil drain. Turn right side up (this can be done by putting a bowl on onion and flipping onion and bowl over together). Cut out 2-inch core from center of onion. This allows petals to separate. Place Dipping Sauce in a small dish and place in center of onion. Serve immediately.

Dipping Sauce:
Combine well; cover and refrigerate until ready to serve.

Nutritional Facts:

Serves: 5
Total Calories: 1,189
Calories from Fat: 784

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