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French Onion Poutine

This French Onion Poutine transforms Canada's beloved comfort food into something magical. Rich, caramelized onions meld with savory gravy over crispy fries and cheese curds, creating the ultimate family-friendly meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 4
Calories: 520
Ingredients Method Notes

Ingredients
  

For the French Onion Gravy
  • 3 large yellow onions, thinly sliced
  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 1 teaspoon brown sugar
  • 3 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1/2 cup dry white wine (or extra broth)
  • 1 teaspoon fresh thyme
  • Salt and pepper to taste
For Assembly
  • 2 pounds frozen french fries
  • 2 cups cheese curds (or mozzarella chunks)
  • Fresh chives for garnish

Method
 

Making French Onion Poutine
  1. Heat butter and olive oil in a large skillet over medium-low heat. Add sliced onions and brown sugar, stirring to coat. Cook for 25-30 minutes, stirring occasionally, until onions turn deep golden brown and smell incredibly sweet.
  2. Sprinkle flour over the caramelized onions and stir constantly for 2 minutes. This creates a roux that will thicken your gravy beautifully.
  3. Slowly whisk in wine, scraping up any browned bits from the pan bottom. Gradually add beef broth while whisking continuously to prevent lumps. Add thyme, salt, and pepper. Simmer for 10 minutes until thickened to coat the back of a spoon.
  4. While gravy simmers, cook frozen fries according to package directions until golden and crispy.
  5. Place hot fries in serving bowls or on a large platter. Scatter cheese curds evenly over fries. Ladle warm French onion gravy generously over everything, ensuring every fry gets covered.

Notes

The onions can be caramelized ahead of time and refrigerated for up to three days, making this perfect for meal prep. Store leftover components separately in the refrigerator for up to 3 days. Reheat gravy gently on the stovetop and fries in a 400°F oven for 5 minutes to restore crispiness before reassembling. Don't rush the onion caramelization and always use the hottest fries possible for optimal cheese melting.