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| Preparation time | 30 min |
| Cooking Time | 5 min |
| Ready In | 45 min |
| Level of Difficulty | Moderate |
| Servings | 12+ |
Comments
Info
Directions
--------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.
--------And for the 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.
Seperate peatals 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.
Ingredients
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