Mix Creamy Chili Sauce together in a small mixing bowl; cover and refrigerate before starting the other items.
Prepare the seasoned flour by mixing all the ingredients together in a bowl large enough to dredge the onions in.
Mix all batter ingredients together in a medium to large mixing bowl, large enough to coat the onions well. Beat with a whisk or electric mixer until smooth.
Cut about 3/4" off the top of each onion and peel. Cut into onions, making 12 to 16 verticle wedges, but do not cut through the bottom root of the onion. Remove about 1" of petals from the center of the onion.
Dip onion into seasoned flour and remove excess by shaking. Separate petals and dip into batter to coat thoroughly. Gently place in fryer basket and deep-fry at 375° - 400° F. for 1 1/2 minutes. Turn onion and fry for an additional 1 1/2 minutes.
Remove from deep fryer to paper towels. Place each onion upright in shallow bowl and remove center core with circular cutter or apple corer.
Serve hot with Creamy Chili Sauce.