Name: Onion Haystack
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 2 onions (sliced as thinly as possible); ½ cup rice flour; 3 cups extra virgin olive oil (such as Colavita for frying); Kosher salt; Freshly ground black pepper

Onion Haystack

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).

Onion Haystack

Prep Time 5

Cook Time 20

Total Time 25

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Servings

Ingredients

2 onions sliced as thinly as possible
½ cup rice flour
3 cups extra virgin olive oil such as Colavita for frying
Kosher salt
Freshly ground black pepper

Instructions

Line a baking sheet with several layers of paper towels.
Pour evoo into a large frying pan and heat over medium high.
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.
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.
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