Making In-N-Out Animal Style Fries At Home | But Better

Fries:

1. Peel and cut potatoes into even batons.
2. Rinse and drain, and cover with cold water until submerged. Season with salt. Let sit at room temperature for 1 hour or up to 8 hours in the refrigerator.
3. Remove fries from the water and dry off on a paper towel.
4. Heat a heavy bottom pot filled with fry oil (about 2.5-inches) to 325℉.
5. Fry the fries in batches for 3-4 minutes giving a light turn in the middle of the cooking time.
6. Remove and drain on a fresh paper towel. Repeat with the remaining fries.
7. Increase heat to 375℉. In batches, add fries back into the oil and fry for 2-3 minutes.
8. Remove using a spider, and transfer to a heatproof bowl, and immediately season with salt.
9. Drain on a paper towel and repeat with the remaining fries.

‍Caramelized Onions:

1. Remove the tops of the onions, slice in half, and remove the peels.
2. Dice onions.
3. In a medium-size pot, melt unsalted butter over medium heat until bubbling.
4. Add the onions to the pot, season with salt, a small pinch of sugar, and stir to combine.
5. Let that cook over medium heat, stirring often for about 45 minutes. Fluctuate the heat medium to low, occasionally, so the onions don’t char.
6. Cook until onions are deeply caramelized.

‍Sauce:

1. In a medium bowl, add in all the ingredients besides onions and stir until well combined.
2. Once combined, add in the caramelized onions and stir to combine.

‍Mornay Sauce:

1. In a medium saucepan, add in unsalted butter and melt over medium heat.
2. Whisk in all-purpose flour. Cook and stir for 45 seconds.
3. Gradually whisk in milk and whisk until it begins to thicken.
4. Remove from heat and whisk in smoked cheddar, gruyere, and American cheese. Whisk together until completely combined.
5. Cover and keep in a warm area until ready to use.

‍Assembly:

1. In a large bowl, add in the fries followed by a generous amount of the sauce, and cheese sauce.
2. Top with the caramelized onions, and an optional garnish of thinly sliced chives, and fresh torn parsley.