Poutine (French Fries with Cheese Curds and Gravy)

For the fries:

• 2 lbs unpeeled russet potatoes
• Canola oil for frying
• Cheddar cheese curds

For the gravy:

• 2 tbsp butter
• 1/4 cup cup white onion, diced
• 2 tbsp all-purpose flour
• 2 cups beef stock, warmed
• 1 tsp Worcestershire sauce
• Freshly ground black pepper, to taste

Directions:

1. Slice the potatoes into sticks and submerge them in ice water.
2. Meanwhile, heat 1 1/2 inches of oil in a heavy pot until bubbles rise around the non-stirring end of a wooden spoon.
3. Remove the potato sticks from the ice water and pat dry. Fry them in batches for about a minute and a half and drain on paper towels.
4. Return the potatoes to the hot oil and refry for another 5 to 7 minutes, or until golden.
5. Meanwhile, melt the butter over medium heat, then add the onion and sauté until translucent. Stir in the flour to make a roux (the mixture should be lightly browned, which will take 3 or 4 minutes).
6. Add the stock, stirring constantly to prevent lumps. Bring to a boil, then reduce heat and simmer until the gravy is thickened, which should take another 10 or 15 minutes.
7. Add the Worcestershire sauce and the pepper.
8. Put the French fries on serving plates. Add the cheese curds. Cover with the gravy.