(because it’s French fries, and gravy, and cheese and we need comfort food now more than ever).
Happy November team. Or should I say, Happy #Mmmvember!
That’s right, I am once again spending every day in the month of November, preparing some sort of food or drink item, and posting a pic or video of it (why? Because clearly, I have lost my damn mind).
I was so excited by yesterday’s creation that I decided to generously share with you how I made it. I cannot explain just how welcome you are for this.
Here is what you need:
-1 and ½ Cups of French onion soup (canned is fine, or you can be a cool kid and use my super delicious recipe, because it’s far better than canned, and you can have soup one day and poutine the next and that’s really the dream. You may not realize it’s the dream, but I assure you friends, it’s the dream. Click the link here and find out https://www.thecondescendingcontrolfreak.com/post/french-onion-soup … or yeah canned works….).
-1 Tbsp. olive oil.
-3 Tbsp. Butter (yes this is a lot of fat. You do know that gravy is basically savory pudding, and is made with fat and flour and that’s why it’s delicious right? No one eats poutine to lose weight).
-1/4 Cup flour
-1 Bag of frozen French fries (I used shoestring, because I like the texture. You can use any kind you would like, but if you wanna be as cool as this bitch, go with the shoestring).
-1 Ball of fresh mozzarella cheese (Cheese curds would be ideal here, but they are hard to come by and I find that mozzarella is the next best thing, so if you find cheese curds for the love of God use them, and know I am jealous of you from the depths of my soul, but if you cannot then use the mozzarella), broken into small chunks.
-2 Tbsp. gruyere or Swiss cheese (optional but highly encouraged, and you will have it in your house if you were smart and made the soup the night before and are living the dream of dreams).
-Parsley for garnish (because adding green to a pile of fries and gravy makes them look gourmet).
-Salt and pepper to taste (you may not need this at all. I did not because I made the soup and seasoned it to perfection ((not so humble brag)) the night before, but if you used canned than you may need to jazz it up).
LET’S MAKE POUTINE (hehehe that sounds filthy).
Cook your fries according to package instructions (I want to tell you exactly how because I am a control freak, but all fries and ovens are different. I baked mine… I just like them better baked or air fried, but you can fry them if you want. Again no one counts calories when it involves fries and gravy, that would just be depressing… and I made these because I was depressed so we don’t need to build on that).
While the fries are baking, melt the 3 Tbsp. butter and 1 Tbsp. olive oil in a saucepan over medium-high heat (like not too high but not quite medium, if that’s not descriptive enough for you than I cant help you. Good luck).
Once your fats are melted (man I wish my fats would melt), add in the ¼ cup of flour, and whisk (yes use a whisk, it really makes a difference with the lumpage … that’s not a word and it sounds gross but we’re going with it) until combined and cook for about two minutes, until the flour is no longer raw (like my nerves).
NOTE: If the mixture (or roux if you’re fancy) looks too pasty (super technical term), add a little more butter or olive oil.
Once the flour is cooked and your roux is sort of bubbly, slowly a little at a time, (do NOT rush this or you will ruin everything and I will cry) add the soup (it’s best if at room temp or even warmed up which I should have told you earlier, but meh) whisking the whole time.
NOTE: Add a little soup and whisk, once all that soup is absorbed, add a little more soup, and so on and so on until all the soup is added and absorbed into the roux. Make sure you scrape the sides and corners of the pan to avoid that awful lumpage we talked about).
Continue to whisk and simmer until mixture has thickened and looks like gravy.
Taste, and add any necessary salt and pepper (I did not have to add any. You already know why).
Salt and pepper your cooked fries, and pile onto a serving dish (Poutine must be served in a pile. I demand this).
Add 3/4 of the mozzarella chunks (or cheese curds if you’re lucky and I hate you).
Top with enough gravy to cover (I will let you decide this, but I do like to serve gravy on the side to add to the individual servings, because I love my friends, but if you don’t, then add it all now and hope for the best).
Add a few more chunks of mozzarella (see previous statement about serving extra on the side out of love).
Garnish with parsley and the gruyere or swiss (if you’re living that dream).
Serve hot.
Serve as a side dish to steak like I did, or as the main event.
Welcome all the compliments sent your way because this shit is delicious
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