• Prepare Texas Roadhouse Chili-Horseradish Dipping Sauce according to the recipe linked to in the Box below. Set aside. (Can be done in advance. Store in a tightly sealed container, in the refrigerator, until ready to serve. Bring up to room temperature before serving.)
• Pour enough oil to submerge the onions in a deep fryer or large stock pot. Heat to 375 - 400 degrees°F.

Prepare the Seasoned Flour

• To a large mixing bowl, add 1 cup flour, 2 teaspoons paprika, sugar, 1 teaspoon garlic powder and 1/2 teaspoon black pepper. Whisk seasonings and flour to mix well. Set aside.

Prepare the Onion Batter

• To another large mixing bowl, add 3/4 cup flour, 1 teaspoon garlic powder, 1 tablespoon paprika, 3/4 teaspoon black pepper, cayenne pepper, cornstarch, salt, garlic salt and beer. Whisk well until smooth. Set aside.

Prepare the Onions

• Slice 3/4 inch off the root end of each onion.
• Make 12-16 slices into the trimmed end working in a clockwise manner. Do not cut completely through the onion, leaving about an inch of uncut onion near the opposite root end.
• Remove about 1 inch of the center petals from each onion.

Flour and Batter the Onions

• Toss onions in the seasoned flour to coat well. Be sure to gently peel back the petals slightly to allow the flour to reach between each petal. Be careful to not break off or remove petals.
• Dip floured onions in the batter. Remove and allow excess batter to drip off each onion.

Cook the Onions

• Use a fryer basket or spider stainer to carefully place the battered onions, one at a time, into the hot oil. Cook for about 90 seconds. Flip and cook for an additional 90 seconds.
• Remove to a paper towel-covered plate to drain.

Serve the Onions

• Place cooked onions on a plate or serving platter.
• Pour prepared Texas Roadhouse Chili-Horseradish Dipping Sauce into a small cup or condiment cup and insert the cup of dipping sauce in the center of each onion (See photo above). Or serve alongside the onion, if you prefer.
• Serve immediately.