• If starting with potatoes, clean and cut the potatoes either by hand or using a fry cutter. Soak the cut potatoes in water for a minimum of 30 minutes.

French Onion Gravy

• In a frying pan over low-medium heat melt the butter. Once melted add the onions a heavy pinch of salt and mix to coat. Cook the onions down for 35-40 minutes until they are dark caramel brown but not burnt. Mix every 5 minutes but try and leave them undisturbed between mixing, this helps with the browning.
• Once the onions have caramelized add in the thyme leaves and 1 tbsp of flour. Mix to combine and cook for 1 minute.
• Deglaze with the beef broth. Add the bay leaf and the worcester sauce.
• Simmer and reduce until desired consistency aaprox. 5 minutes.

Fries Assembly

• Rinse the fries off and dry. The fries must be bone dry before cooking.
• Toss the dried fries in 1-2 tbsp of olive oil , 1 tbsp of corn starch, and a heavy pinch of salt. Toss with your hands to coat thoroughly. Preheat the air fryer to 390 degrees, after 3 minutes of preheating add the fries and cook until desired crispiness 10-14 minutes.
• If opting to start from frozen fries, cook as per packaging when the onions are a light caramel color. This way they finish when the sauce finishes. I like to drizzle just a little bit of olive oil to get them extra crispy.
• Place cooked fries on a sheet tray and cover in a generous amount of gruyere cheese. Place in a 400 F degree oven for a few minutes just until the cheese is melty. Top with gravy, and cheese curds. Serve immediately.