French Onion Soup with Pork Rind Croutons

Ingredients

• 1 bag Southern Recipe Small Batch Pork Rinds

• 2 cups Gruyère cheese, grated

• 3 Tbsp. Butter

• 4 large Sweet white onions, peeled and thinly sliced

• 1/4 cup Sherry wine

• 4 cups Beef stock

• 1/2 tsp. Worcestershire sauce

• 1 Bay leaf

• 4 sprigs Fresh thyme

• 1/2 tsp. Granulated garlic

• 2 tsp. Corn masa flour (fine ground corn flour)

Directions

1. In a large heavy-bottom stockpot, melt butter and add onions. Cook over high heat, stirring occasionally, until lightly caramelized.

2. When the onions begin to brown and stick, add sherry wine to deglaze the pan. Cook until liquid evaporates.

3. Add 1/2 cup beef stock, reduce, then repeat until all stock has been added.

4. Stir in Worcestershire sauce, thyme leaves, bay leaf, and granulated garlic. Bring to a simmer.

5. Mix in masa flour to slightly thicken, simmering for 2–3 minutes. Season with salt and pepper to taste.

6. Ladle soup into four oven-safe bowls or crocks.

7. Top each with 1/4 cup Gruyère cheese, a handful of Southern Recipe Small Batch Pork Rinds, and the remaining cheese.

8. Broil on high for 1–2 minutes, or until the cheese is bubbly and golden.

9. Serve hot and enjoy!