These crispy thin sliced onions make the perfect topper for sandwiches, salads, and soups like our Roasted Potato-Leek Soup.
The secret to getting onions so crispy: rice flour. Made from ground raw rice, rice flour has a lower moisture content than all-purpose flour and does not attract moisture from the air the way flour does. Use a mandolin or very sharp knife to get super thin uniform slices.
Onion Haystack can be made 1 day in advance and stored in a brown paper bag at room temperature.
And yes, you can fry in evoo. But there are a few things to keep in mind: use only high quality extra virgin olive oil (we like Colavita), keep oil at/under 360°F, and monitor oil temperature as you’re frying (using a deep fry thermometer).
- Cook Time
- Prep Time
- 4 CupsServings
- 2 onions, sliced as thinly as possible
- ½ cup rice flour
- 3 cups Colavita Extra Virgin Olive Oil for frying
- Kosher salt
- Freshly ground black pepper
1. Line a baking sheet with several layers of paper towels.
2. Pour evoo into a large frying pan and heat over medium high.
3. Once oil reaches 350°F on a deep fry thermometer, dredge onions in rice flour, shake off excess, and place in hot oil. Fry onions in batches for 3 to 5 minutes. Transfer cooked onions to prepared baking sheet. Season with salt and pepper. Repeat with remaining onions.
4. Serve immediately as a topping for Roasted Potato Leek Soup, or cool and store in a brown paper bag at room temperature. Onions will stay crispy in a low humidity room for 1 day. Do not refrigerate as they will become mushy.