Ingredients
6 yellow onions, large, 3 inches diameter or larger, 32 oz in total, peeled with roots intact
5 cups vegetable oil, for frying
3 cups cornstarch
1½ cups cake flour
2 tsp garlic powder
2 tsp paprika
1 tsp salt
1 tsp pepper
24 oz cold pale ale beer, or any cold beer of your choice, preferably Dark Lager
2 cups cake flour
4 tsp paprika
2 tsp garlic powder
½ tsp pepper
¼ tsp cayenne pepper
8 oz mayonnaise
8 oz sour cream
¼ cup chili sauce
½ tsp cayenne pepper
2 tbsp horseradish, prepared
Preparation
Prepare the seasoned flour first. Combine all its ingredients in a bowl, whisk to combine, and set aside.
Next, prepare the chili sauce. Combine all its ingredients in another bowl, mix, and set aside.
Prepare the onions next. Cut each onion into 12 to 16 vertical wedges and be careful not to cut all the way through the onion to keep the bottom intact.
Separate the layer slowly and remove the onion core. Set aside.
Lastly, prepare the batter. In a large bowl, mix the cornstarch, flour, garlic salt, paprika, salt, and pepper. Whisk to combine.
Add in the beer and mix until well-combined.
Dredge the onions in flour, dip in the batter, and coat well. Shake to remove excess batter.
Heat up a deep skillet with oil, ready for frying.
Fry the onions for roughly 1½ minutes on each side. Until both sides are golden brown.
Drain on paper towels. Place the onion upright in a shallow bowl.
Serve with 1 cup of sauce per serving.
