“Big, bold flavor with the help of your favorite snack food! I love a good French Onion Soup and
here is a great one to serve this Christmas. I swapped out wheat flour for corn masa as the
soup thickener, as well as the traditional bread crouton for crunchy pork rinds covered in melted
cheese. This is not only tasty, but gluten free and Keto-friendly, just like Southern Recipe Small
Batch pork rinds. I chose dry garlic for my lovely wife (who just can’t stand the fresh stuff).
Personalizing a classic for the holidays makes for a happy family!”
Christmas French Onion Soup with Pork Rind Croutons
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 in the onion with a pinch of salt.
Coat the onions in butter and cook the onions on high heat, stirring occasionally, so 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 an additional 1⁄2 cup of stock.
Repeat the reduction, add the remaining 3 cups of stock along with 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 in the oven on the highest broiling setting. Broil for 1-2 minutes until the cheese melts and bubbles, keep an eye so not to burn. Serve hot and enjoy!