Bloomin' Onion

• 2 to 4 large vidalia onions (not flat on hairy end)

Seasoned Flour

• 1 cup flour
• 2 tsp paprika
• 1 tsp garlic powder
• 1/4 tsp pepper
• 1/8 tsp cayenne pepper

Batter

• 3 Tbsp cornstarch
• 3/4 cup flour
• 1 tsp garlic, minced
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 tsp pepper
• 12 oz beer

Dipping Sauce

• 1/2 cup mayo
• 2 tsp ketchup
• 2 tsp creamed horseradish
• 1/4 tsp paprika
• 1/4 tsp salt
• 1/8 tsp dried oregano
• 1 dash black pepper
• 1 dash cayenne pepper

Make the dipping sauce ahead and refrigerate for at least 2 hours.

Preheat the fryer to 375 to 400 degrees. Add all seasoned flour ingredients and mix well, set aside. Add all batter ingredients except the beer and mix well, then add the beer and stir until blended.

Prep the onions: Rinse, peel, and cut the stem off to give you a flat top. Flip over so it is on the flat part, then carefully make 16 slices, cutting all the way down and somewhat into the middle but without cutting off any parts. It will be better if the hairy end (the root) is not flat so the onion is allowed to fan out when frying.

Run cold water over the onion as you fan it out, or let it soak in a bowl of ice water. Immediately fan out again and add the seasoned flour to coat the onion while it is wet. Dip the onion in the batter, fanning out again so the batter gets in between the slices. Use a spoon if you prefer to pour the batter into all areas.

Place in fryer with hairy side down for 2-1/2 minutes, then flip for another 2-1/2 minutes.