French Onion Poutine

Make the Gravy
1 In a large skillet or Dutch oven, melt 4 tablespoons butter over medium heat.
2 Add the onions and cook until softened, stirring occasionally, about 15 minutes.
3 Season with salt and pepper, then lower the heat to medium-low.
4 Continue cooking while stirring occasionally until the onions are a deep golden brown color, about 45-60-75 minutes.
5 When the onions are caramelized, raise the heat to medium and sprinkle in the flour, stirring constantly until the flour begins to turn a golden color, about 2-3 minutes.
6 Slowly pour in the beef stock, stirring constantly as the gravy thickens, about 3-4 minutes.
7 Season with fresh thyme, and then taste. If necessary, season with additional salt and pepper.
8 Once seasoned, remove from the heat.
Make the Fries + Poutine
1 While the onions are caramelizing, prepare and cook the fries.
2 Follow the instructions on the packaging of the frozen fries. (Mine said the following: Preheat the oven to 425°F. Arrange the frozen fries in a single layer on a large baking sheet. Bake 25-28 minutes, or until crispy and golden brown. Rotate halfway through the cooking time.)
3 When the fries are crispy and golden brown, remove from the oven, and set aside.
4 Turn the oven up to the BROIL setting.
5 Once the French Onion Gravy is ready, drizzle that over the fries, then sprinkle with Gruyere cheese.
6 Place the baking sheet in the oven, and broil for 2-6 minutes, or until cheese is bubbly, brown and gooey.
7 Remove from the oven, and let cool for 10 minutes before serving.