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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