We have always been huge fans of the Olympics around our house. During the summer games, we become glued to our televisions to watch swimming, gymnastics, trampolining, soccer, and track and field. During the winter games, we are equally glued to our screens, only this time we are enthralled with the skiing and snowboarding, the luging, the skating, and of course, the hockey.
We are also huge fans of, well, snacks around here. And during the Olympics we like to get a little patriotic in the kitchen. This year we have already made homemade winter donuts and maple taffy in the snow.
So, it was an obvious choice to make something savoury, and something that's arguably the most Canadian snack food there is—poutine. Of course, any good Canadian (and food lover) knows how to make plain old regular poutine.
So we thought we'd festive it up a bit and swap out the French fries for onion rings—onion olympic rings.
Prepare the onion rings as per package instructions. While they are cooking prepare the gravy. In a medium sized sauce pan bring the stock to a boil. In a small sauce pan over medium heat add olive oil and sauté the onions until caramelized. Add the garlic and sauté until browned. Slowly add the butter and flour, stirring constantly to form a roux. Slowly whisk the roux in to the stock and add the Worcestershire sauce, vinegar, salt and pepper. Reduce to a gentle simmer and cook until reduced to desired consistency, about 30 minutes. Plate individually by stacking onion rings, topping with cheese curds and then pouring a ladle of gravy over top.
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