1 bag Southern Recipe Small Batch pork rinds
2 cups gruyere cheese, grated
3 Tbsp. butter
4 large sweet white onions, peeled and sliced thin
1⁄4 cup sherry wine
4 cups beef stock
1⁄2 tsp. Worcestershire sauce
1 bay leaf
4 sprigs fresh thyme
1⁄2 tsp. dry granulated garlic
2 tsp. corn masa flour (fine ground corn flour)
In a large heavy-bottom stockpot, melt butter and add the onion.
Coat the onions in butter and cook the onions on high heat, occasionally stirring, so as not to burn.
When the bottom of the pan starts to darken, and the onions have a bit of color, add the sherry wine.
Reduce the wine until the liquid is gone with only soft onions. Add 1⁄2 cup of the stock.
Reduce liquid and add 1⁄2 cup of stock.
Repeat the reduction, add the remaining 3 cups of stock and the Worcestershire sauce.
Season the soup with thyme leaves (no stem), whole bay leaf, and granulated garlic.
Bring the pot to a simmer, stir in the masa flour. Lightly stir to dissolve, simmer for 2-3 minutes to thicken the soup.
Season to taste with salt and fresh ground pepper.
Take four oven-safe individual soup crocks and spoon in the soup.
Top each crock with 1⁄4 cup of Gruyere cheese.
Add Southern Recipe Small Batch Pork Rinds and top with the remaining cheese.
Place the crocks on a baking sheet and place them in the oven on the highest broiling setting. Broil for 1-2 minutes until the cheese melts and bubbles. Keep an eye so as not to burn. Serve hot and enjoy!