Onion Haystack
These crispy thin sliced onions make the perfect topper for sandwiches, salads, and soups like our Roasted Potato-Leek Soup.
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).
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Level of Difficulty: Easy
Kashrut Level: Parve
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
PREPARATION
- 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.
Jamie Geller is one of the most sought-after Jewish food and lifestyle experts worldwide. She is the bestselling author of 5 books and founder of Kosher Network International, publisher of JamieGeller.com featuring more than 10,000 recipes, articles, and videos. Check out her new #1 Amazon Bestseller, Brisket 101 and her new family meal plan “Fresh Families” at FreshFamilies.us.
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