Caramelized onions

• 3 large yellow onions, thinly sliced
• 30 ml (2 tbsp) butter
• 15 ml (1 tbsp) olive oil
• 2.5 ml (½ tsp) salt
• 15 ml (1 tbsp) balsamic vinegar

Garlic croutons

• 30 ml (2 tbsp) olive oil
• 1 large garlic clove, very finely chopped
• Salt and pepper
• 500 ml (2 cups) bread cubes (baguette or country-style bread)

“French onion soup” gravy

• 1 packet Bergeron poutine gravy mix
• 1 envelope (28 g) dry French onion soup mix
• 750 ml (3 cups) water

To serve

• 1 bag rustic French fries
• Brins de gouda Bergeron
• Thin slices of Bergeron Swiss cheese
• Freshly ground black pepper
• Chopped chives, for garnish (optional)

For the caramelized onions: In a large skillet over medium-high heat, melt the butter in the oil. Add the onions and salt. Cook, stirring regularly, until the onions are tender and lightly golden, about
25 minutes. Add the balsamic vinegar, stir well, and let reduce for 1 minute. Keep warm.

For the garlic croutons: Preheat the oven to 375°F (190°C). In a bowl, mix the olive oil and garlic, then add the bread cubes. Toss well to coat, then season with salt and pepper. Spread on a baking
sheet and bake for 6 to 8 minutes, stirring once, until the croutons are crisp. Set aside.

For the “French onion soup” gravy: In a medium saucepan, whisk together the Bergeron poutine gravy mix, the onion soup mix, and the water. Bring to a boil, whisking, then reduce the heat, cover, and simmer for 8 minutes. Keep warm.

To serve: Cook the fries according to the package directions. Remove the fries from the oven and set the oven to broil.

Transfer the hot fries to a large oven-safe dish or divide among 4 oven-safe plates. Sprinkle with Brins de gouda Bergeron. Drizzle with hot gravy, then top with garlic croutons and caramelized onions. Cover with thin slices of Bergeron Swiss cheese.

Broil for a few minutes, just until the cheese is melted and lightly browned. Generously season
with black pepper, garnish with chives, and serve immediately.