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Onion Haystack

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).

  • Duration
  • Cook Time
  • Prep Time
  • 4 CupsServings


  • 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


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.

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