For the Guinness Gravy:
2 tablespoons butter
1/4 cup finely minced onion
2 teaspoons strong Dijon mustard (like Maille)
2 teaspoons cornstarch
1 cup chicken stock (can substitute vegetable broth)
1 cup Guinness Draught
salt and pepper to taste
3-4 cups baked or fried french fries
1/2 cup cold white cheese curds
Make the gravy. In a large saucepan, melt the butter over medium heat. Add the onions and cook for 5 minutes or until translucent. Stir in the mustard.
Mix 1/4 cup of the stock with the cornstarch. Set aside. Slowly stir in the remaining stock and the Guinness into the onions. Stir in the cornstarch mix and continue to cook, stirring frequently, until the gravy comes to a boil. Reduce heat slightly and simmer until it just starts to thicken (poutine gravy should be on the thinner side, but you can always make a thicker gravy with a bit more cornstarch or cooking longer). Season to taste.
Plate hot fries and top with cheese curds. Pour the gravy over the top. Serve immediately.
Makes 3-4 servings poutine.