1 large Texas SpringSweet or Texas 1015 SuperSweet onion, 4 inches across
1/3 cup cornstarch
5 tbsp. flour
1/2 tsp. chile powder
1/2 tsp. garlic powder
1/2 tsp. salt
Pinch paprika
Pinch black pepper
Pinch cayenne pepper
1/4 tsp. baking powder
1/2 cup cold water
1/3 cup flour (for dredging)
4 cups vegetable oil (for frying)
Chile cream sauce (recipe follows)

In a medium bowl, mix cornstarch, flour, seasonings and baking powder. Using a wire whisk, gradually beat in water; whip until smooth. Set aside. Remove crisp outer skin of onion and trim roots, but do not cut into onion. Cut about 3/4 inch from the top of onion. Then cut crosswise directly down center of onion, being careful not to cut completely through bottom. Turn onion and cut crosswise down through center 7 more times to get 16 pie-shaped wedges. Remove small pieces in center to form a cavity about 1 inch across. Gently separate and spread petals apart. Heat vegetable oil to 375 degrees F in a deep, heavy skillet or flameproof casserole. (See note.)

Place onion flower upright on a flat surface and sift flour between and over all petals until thoroughly coated. Turn onion flower over and repeat on bottom. Shake off excess. Dip floured onion into batter, spooning batter between all petals. Invert and let excess drip off. Carefully place in hot oil, petals up, and fry for 2 minutes. Turn over and fry 2 minutes longer, or until golden brown and tender. Drain. Turn upright; serve immediately with chile cream sauce.
Makes 4 servings.

Note: If you don't have a deep-fat thermometer, drop a 1-inch cube of bread in the oil. If it turns golden brown within 1 minute, the oil is hot enough. Remove the bread and proceed with the recipe.

CHILE CREAM SAUCE

1/2 cup light sour cream
3/4 tsp. chile powder
2 tsp. lime juice
2 tbsp. hot ketchup
Salt, to taste

In a small bowl, combine all ingredients; mix until smooth. Refrigerate until ready to use. Makes 1/2 cup.