Montreal Smoked Meat Poutine with Pickled Onions

**Prepare the Pickled Onions:** In a bowl, combine sliced red onion, white vinegar, sugar, and salt. Stir to dissolve sugar and salt. Let sit for at least 20 minutes, stirring occasionally.

**Prepare the Fries:** Peel and cut the potatoes into 1/2 inch thick fries. Rinse the fries under cold water until the water runs clear. Pat completely dry with paper towels.

**Cook the Fries (Oven Method):** Preheat oven to 400°F (200°C). Toss fries with 2 tablespoons vegetable oil and salt. Spread in a single layer on a baking sheet. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy. For extra crispy fries, you can parboil the fries for 5 minutes before baking.

**Cook the Fries (Deep Fry Method):** Heat vegetable oil in a deep fryer or large pot to 325°F (160°C). Fry the potatoes in batches for 5-7 minutes, until lightly golden and softened. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C). Fry the potatoes again for 2-3 minutes, until golden brown and crispy. Remove and drain on paper towels. Sprinkle with salt.

**Make the Gravy:** Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute, creating a roux. Gradually whisk in beef broth, ensuring no lumps form. Bring to a simmer, then reduce heat and simmer for 5-7 minutes, or until thickened. Stir in Worcestershire sauce and season with salt to taste. If the gravy is not thick enough mix cornstarch with cold water to form a slurry and slowly incorporate into the gravy. Continue to stir until thickened.

**Assemble the Poutine:** Divide the crispy fries among serving bowls. Top with cheese curds and Montreal smoked meat. Pour generous portions of gravy over the fries, cheese curds, and smoked meat.

**Garnish and Serve:** Top with the quick-pickled red onions. Serve immediately.