Feral Fries

These fries are somewhat labour intense, but are well worth the effort. These are my own version, but I’ve included the original source.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

CARAMELIZED ONIONS: In a large saucepan over medium to medium-low heat, place the butter and the olive oil. Once the butter is melted, add the sliced onions. Season with the salt and the freshly ground black pepper and mix everything together. Allow the onions to slowly start to caramelize, stirring occasionally. As they start to take on some color, after about 30 minutes, add the Worcestershire sauce. Mix everything to combine and continue to caramelize. Make sure to stir the onions every 5 minutes to avoid burning. Once the onions are almost fully caramelized, about 1 hour into the overall cooking, add the wine and a generous pinch of salt. Cook until the wine is reduced all the way down and the onions are dark brown and reach a sticky, mushy texture, about 30 more minutes. Remove them from pan and set aside. Serve immediately, or the onions can be stored in a sealed container in the refrigerator for up to 2 weeks.

Step 2

FERAL FRIES: In an electric chopper, stir together the caramelized onion, the mayonnaise, ketchup, the Worcestershire sauce, the lemon juice, paprika, and the salt and pepper. Blend until smooth. Stir in pickles. Store in a sealed container in the refrigerator for up to 2 weeks.

Step 3

SEASONED GROUND BEEF: Add oil if needed to pan. Crumble ground beef into pan and brown, breaking up the beef as it browns. Stir in seasoning. Remove from heat.

Step 4

ASSEMBLY: Plate your fries and top with 1/4 cup of shredded cheese of choice per serving. Top with Caramelized Onions, seasoned ground beef and a big ladle of your Feral Sauce and serve!

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