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1
Mix mayonnaise, sour cream, chili sauce, cayenne pepper and horseradish sauce in a medium mixing bowl until well combined.
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2
Divide sauce among small condiment cups. Refrigerate until ready to serve.
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3
Heat the oil in a deep fryer or larrge stock pot to 375-400u00b0 Fahrenheit.
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4
Prepare the seasoned flour mix by combining flour with garlic powder, paprika, sugar and pepper in a large mixing bowl. Whisk seasonings and flour to incorporate well.
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5
Slice 3/4 inch of the root end of each onion.
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6
Make 12-16 slices into the trimmed end working in a clockwise manner. Do not cut completely through the onion, leaving about an inch of uncut onion near the opposite root end.
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7
Remove about 1 inch of the center petals from each onion.
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8
Toss the onions in the seasoned flour to coat well. Peel back the petals slightly to allow the flour to reach between each petal, but do not remove.
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9
Combine remaining flour, paprika, pepper, cornstarch, salt, and garlic salt and beer in a second large mixing bowl. Whisk well until smooth.
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10
Dip the floured onions in the batter. Allow excess batter to drip off each onion.
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11
Use a fryer basket to carefully place the battered onions, one at a time, into the hot oil. Cook for about 90 seconds, flip and cook for an additional 90 seconds.
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12
Transfer onions to a plate lined with paper towel to drain.
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13
Place on a serving platter and insert the cup of dipping sauce in the center of each onion.
