Ingredients
- 1 large onion, halved
- 3 garlic cloves, smashed
- 1-inch piece ginger
- 2 stalks celery, roughly chopped
- 1 large carrot, roughly chopped
- 2 2/3 c. beef stock (if store-bought, low-sodium)
- 1 1/3 c. chicken stock (if store-bought, low-sodium)
- 2 bay leaves
- Kosher salt
- Freshly ground black pepper
- 1 1/2 tbsp. cornstarch
- 1 tbsp. water
- 6 tbsp. butter
- 1/4 c. all-purpose flour
- 4 c. improved store-bought stock
- 1 tbsp. soy sauce
- Kosher salt
- Freshly ground black pepper
- 8 oz. cheese curds
- Double fried french fries
Directions
- 1
Heat a medium saucepan over medium-high heat. Add onions, garlic, ginger, celery, and carrot; cook until well browned, about 8 minutes. Add the stock, scrapping any browned bits from the bottom of the pan. Add the bay leaf and bring stock to a boil, then reduce to a simmer and allow stock to gain the flavors from the aromatics, 30 minutes to an hour.
- 2
In a small bowl, make a slurry of the cornstarch and the water. Set aside.
- 3
Pile the hot fries onto a serving plate and sprinkle fries with cheese curds. Pour warm gravy over the fries making sure to leave parts of the fries exposed to ensure crispiness, and serve.