Katie Lee Biegel’s French Onion Fries | The Kitchen | Food Network

Katie loves a bistro-style French onion soup with a crazy amount of cheese. So after making French onion burgers, she thought, why not French onion fries? You could make a meal out of these fries with a green salad on the side.
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French Onion Fries
RECIPE COURTESY OF KATIE LEE
Level: Intermediate
Total: 2 hr 10 min
Active: 1 hr
Yield: 4 to 6 servings

Ingredients

Caramelized Onions:
2 tablespoons unsalted butter
4 medium yellow onions, thinly sliced
1 teaspoon kosher salt
1/4 cup white wine
2 tablespoons sherry
2 teaspoons fresh thyme leaves
2 teaspoons Worcestershire sauce

Homemade Fries:
1 teaspoon onion granules
1 teaspoon onion powder
1 teaspoon garlic salt
1/2 teaspoon kosher salt
1/4 teaspoon celery seeds
1/4 teaspoon freshly ground black pepper
3 medium-large russet potatoes, cut into a little less than 1/2-inch-thick matchsticks (about 12 millimeters)
6 tablespoons avocado oil
3 cups grated Gruyère
2 tablespoons chopped fresh parsley

Directions

For the caramelized onions: Heat a large saute pan over medium-low heat with the butter. Let melt, then add the onions and salt and cook until they are translucent, 4 to 5 minutes. Reduce the heat to low and continue cooking, stirring frequently, until very jammy and deeply golden, 35 minutes. If the onions begin to burn, just deglaze with a splash of water and scrape the browned bits off the bottom of the pan.

Add the wine, sherry, thyme and Worcestershire sauce and continue to cook, stirring frequently, another 10 to 15 minutes. The liquids will continue to reduce and get richer in flavor. Set aside to cool slightly.

For the homemade fries: Preheat the oven to 425 degrees F. Place a rimmed baking sheet in the oven to preheat while you prep the potatoes.

In a small bowl, combine the onion granules, onion powder, garlic salt, kosher salt, celery seeds and black pepper.

In a large bowl, add the potatoes, onion seasoning mix and avocado oil and toss to evenly coat.
Once the baking sheet is piping hot and the oven is at temperature, remove the baking sheet and spread the fries in an even layer. You should hear them sizzle.

Bake for 20 minutes, then flip the fries over and return to the oven until golden brown and crispy, another 15 to 20 minutes.

Remove from the oven one last time and loosen the fries from the baking sheet using a spatula. Top with the warm onions and cheese. Return to the oven and broil for about 3 minutes to allow the cheese to melt. Garnish with the parsley.

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Katie Lee Biegel’s French Onion Fries | The Kitchen | Food Network

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