Blooming Onion and Creamy Chili Sauce (T&T) recipe

My sister in Texas raves about this. She loves the Bloomin' Onion that you get at Outback's. A neighbor of hers told her that she had a recipe that was better with a slight twist to it. I have made it for my pool party and everyone just dove into it and asked for more. Hope you enjoy it!

Batter:
1/3 cup cornstarch
1 1/2 cups all-purpose flour
2 teaspoons minced garlic
2 teaspoons paprika
1 teaspoon salt
2 teaspoons pepper
1 1/2 cups beer
4 Vidalia or other SWEET Onions

Flour Mix:
2 cups all-purpose flour
4 teaspoons paprika
2 teaspoons garlic powder
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper

(Combine and mix well)

Creamy Chili Sauce:
2 cups mayonnaise
1 pint sour cream
1/2 cups chili sauce
1/2 teaspoon cayenne pepper

Combine all the ingredients for the sauce mixing well to blend. Cover and refrigerate until ready to use.

Heat deep fryer between 375 to 400 degrees F.

Combine cornstarch, flour, and seasonings until well blended add beer mixing well.

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 in seasoned flour removing excess by shaking. Separate petals to coat thoroughly with batter. Dip in batter. Dip in 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.