One of my best days ever was just a few weeks ago when I discovered that a local farm carries cheese curds. I saw them and gasped on the spot and yanked the cold case door open and squealed with delight! I made such a(n embarrassing) scene that the cashier a couple aisles away poked her head around the end cap to laugh at me. But, she did say I was the second person that day to be stoked about finding cheese curds, so at least I wasn’t alone. ? The fact that I can find cheese curds locally, instead of having to trek all the way down to the city, makes all my poutine dreams so much easier to attain!
So, folks. This recipe for French Onion Poutine had been tumbling around in my head for quite a while, and I have to say, it was so amazingly delicious. This dish, and maybe poutine in particular (or maybe just my poutines) are not light, not low in fat, and definitely not healthy. But – SO decadent, SO easy, and so so so so SOOO slutty.
If you’ve been following me for a while, you may remember my //original recipe for poutine//, which is an excellent place to start if you don’t feel like sweating onions. But this recipe for poutine uses the same sauce with some beefy, salty, sweet French fried onions layered in with those creamy cheese curds.
Something you should definitely make the next time you feel like indulging.
1 bag Ore-Ida Extra Crispy Fast Food Fries
8 oz cheese curds
1 shallot, finely minced
4 tablespoons butter, divided
1 puck //Demi-Glace Gold//
1 1/4 cups beef stock, divided
1 small yellow onion, thinly sliced
1 teaspoon fresh thyme, chopped
2 teaspoons Worcestershire sauce
Salt and pepper to taste
Minced parsley (optional)
1. Prepare French fries according to package directions. When they are finished, remove from the oven, and leave on the baking sheet to keep warm. Turn your broiler on to a low flame.
2. While the French fries are baking, prepare the onions. Preheat a skillet to medium heat, and add 2 tablespoons butter. When it’s melted, add the onion and saute for a few minutes. Add salt, pepper, Worcester sauce, and chopped thyme. Cook and stir for another few minutes. Add 1/4 cup beef stock and cook until the onions are golden brown, about 12 minutes. Stir occasionally to keep onions from burning.
3. While the onions are getting nice and golden brown, prepare the gravy. Melt 2 tablespoons butter in a saucepan over medium heat. Add minced shallots and stir; cook until translucent, about 2 minutes. Add the Demi-Glace Gold, and whisk until it melts into the butter. Once it’s incorporated, add 1 cup beef stock. Bring the mixture to a boil, and boil for 10 minutes. Then turn the dial to low, and leave it on low, until the French fries and onions are finished cooking.
4. Now, assemble this beautious plate of cheese and carbs! Place about half the French fries in one layer on a large oven-safe platter or baking sheet. Scatter about half of the cheese curds around. Pop the platter under the broiler and watch closely until the cheese curds are about halfway melted or softened. Remove the platter, and top with the other half of the French fries. Top with remaining cheese curds. Place back into the oven and broil until the cheese curds are mostly melted. Remove from the oven. Pour the fried onions on top. Pour the beef gravy on top. Top with minced parsley, set out a bunch of forks, and enjoy!!