Gravy:
1L of beef, chicken or veal stock
1 red onion
2 cloves of garlic
¼ cup AP flour
¼ cup butter
1 tsp worcestershire sauce
1 tsp dark balsamic
1 tsp black pepper
2 tsp salt
In a pot bring the stock to a boil. In a sauce pan sautee the onions until caramelized than sautee the garlic until brown. Then combine the fat and flour and stir to form a pale roux. Then slowly whisk in the roux in to the stock and add the remainder of the ingredients. Reduce until consistency of gravy is reached, up to an hour if necessary.
Fries:
5 large Yukon gold potatoes. Use a French fry cutter to process them or cut them to your desired size, I also leave the peel on however you can remove if you prefer. Store cut fries in cold water for an hour up to 24 hrs to achieve very crispy fries. Drain water and pat dry fries, deep fry them at 250F for 3-4 minutes and remove onto paper towel to absorb excess oil. After they are rested for 5-10 minutes, deep fry at 330F until golden brown.
To plate poutine place hot fries in a a shallow bowl, top with a ¼ cup of cheese curds followed by a generous lade of thick gravy. To add an extra flare top with crisp bacon, sprinkled blue cheese and fresh chives.