3 cups cornstarch 1½ cups flour 2 tsp garlic salt 2 tsp paprika 1 tsp salt 1 tsp pepper 24 oz beer 4 - 6 colossal onions 4" diameter or larger seasoned flour, as needed 1 quart Creamy Chili Sauce
Batter: Mix cornstarch, flour and seasonings until well blended; add beer, mix well.
Onion Prep: Cut about ¾" off top of onion, peel onion.
Cut into onion 12 - 16 vertical wedges, but do not cut through bottom [root end]. Remove about 1" of "petals" from center of onion. ~ Dip cut onion in seasoned flour and remove excess by shaking; dip in batter and remove excess by gently shaking.
Battering: Separate petals to coat thoroughly with batter; mix batter after standing to blend ingredients.
Frying: Gently place onion in fryer basket and deep fry at 375 - 400° for 1½ minutes; turn over and fry 1 - 1½ minutes longer or until golden brown.
Drain on paper towels. Place onion upright in shallow bowl and remove center core with circular cutter or apple corer; serve hot with sauce.