• 1/3 C. Cornstarch
• 1 1/2 C. Flour
• 2 tsp. Garlic -- minced
• 2 tsp. Paprika
• 1 tsp. Salt
• 2 tsp. Pepper
• 24 oz. Beer
• 4 Vidalia or Texas Sweet Onion

• 2 cups of flour
• 4 tsp of paprika
• 2 tsp of garlic powder
• 1/2 tsp of pepper
• 1/2 tsp of cayenne pepper

1. Mix well the cornstarch, flour and the seasonings.
2. Begin with 1 cup of beer, mix and add beer until you obtain the desired consistency. Put aside

1. Cut the top of the onion by 1/2 inch and peel. Cut out 12 to 16 petals, depending on the size of the onion, leaving a 1-inch core to hold it together.
2. Place cold water and ice in a large bowl. Add the onion to make it open like a radish. Once opened, remove and place on an absorbent towel face down to drip the excess water.
3. Place the onion in the seasoned flour and shake. Then place the onion in the dough. Return the onion in the seasoned flour. Cook in oil at 375 or 400F 1-1/2 minutes. Turn and cook again 1-1/2 minutes. Place on a paper towel.
4. Serve on a plate suitable for the onion size with the petals faced upward. Remove the core with an appropriate knife. Add a small plate in the center for the dip sauce.

Creamy Chili Sauce:
2 cups of mayonnaise
2 cups of sour cream
½ cup of chili sauce
½ tsp of cayenne pepper.

* Oignon fleuri

Oignon de 20 onces, fleuri à chaud, frit et enrobé de panure au cajun, servi avec trempette maison.