Onion ring poutine with chorizo, salami and haloumi
- Preparation 15 min
- Cooking 30 min
- Servings 4 solid poutines
- Freezing I do not suggest
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Crispy Onion Ring Poutine with Chorizo, Salami & Grilled Halloumi: The Ultimate Indulgence
Think you’ve seen it all when it comes to poutine? Buckle up, because this one breaks all the rules! Instead of classic fries, we’re going all-in with ultra-crispy onion rings, layered with melty cheese curds, smoky chorizo, beer-infused salami, and golden grilled halloumi. Then, to take things up a notch, we drench it all in a rich, velvety poutine sauce with a demi-glace twist.
This dish is the perfect balance of crunch, salt, and umami, with a touch of smokiness and spice from the meats. It’s a guaranteed crowd-pleaser, whether you’re sharing with friends or diving in solo (because let’s be honest, some things are too good to share).
The key to nailing this recipe? Keep those onion rings crispy at all costs! No stacking, no steaming under a lid—just golden, crunchy perfection from the first bite to the last. And if you want to elevate your game, I’ve got some pro tips to take this poutine from delicious to absolutely mind-blowing.
Grab a cold beer, loosen your belt, and get ready for a next-level poutine experience! 🔥🍻
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✅ Pro Tips for the Ultimate Crispy Onion Ring Poutine
🔥 Keep It Crispy!
- Never stack the onion rings! Piling them up traps steam and kills the crunch.
- Use a wire rack in a 200°F oven to keep them warm and extra crispy while prepping the rest.
- Broil for 2 minutes before serving for that final golden touch.
🧀 Cheese Matters
- Fresh cheese curds only! If they don’t squeak, they don’t belong in this poutine.
- Haloumi pro tip: Don’t overcook it! Lightly golden keeps it soft and delicious.
🥓 Meat Perfection
- Sear chorizo & salami until slightly crispy to release their bold, smoky flavors.
- Want an extra kick? Drizzle spicy honey over the chorizo after cooking.
🍯 Sauce Secrets
- The magic combo: Poutine sauce + demi-glace = a rich, velvety texture.
- Pro move: Add a splash of whiskey or apple cider vinegar for depth and balance.
🍽️ Serving Like a Pro
- For sharing: Serve on a big platter and let everyone dig in.
- Personal portions: Use deep bowls so every bite has cheese, meat, and crispy onion goodness.
With these tips, your onion ring poutine game will be legendary! 🔥🍻
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Onion ring poutine with chorizo, salami and haloumi
- 28 oz (800 g) store-bought onion rings, cooked ultra crispy (⚠️ DO NOT STACK—no one wants soggy rings!)
- 1 can (14 oz / 398 ml) St-Hubert reduced-sodium poutine sauce
- 1 packet Knorr demi-glace sauce mix + 1 1/4 cups (310 ml) cold water
- 6 oz (175 g) chorizo, diced
- 3 oz (90 g) beer-infused salami (I love C Cochon, but use your favorite!)
- 5.5 oz (160 g) halloumi, room temp (Saputo is my go-to!)
- 10 oz (300 g) fresh cheese curds (the real deal—the ones that squeak!)
- 2 green onions, finely sliced
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Preparation
- Cook the onion rings according to package instructions. DO NOT stack them! Make sure they’re extra crispy. Once done, turn off the oven and keep them warm.
- Prepare the sauce: In a saucepan, whisk together the poutine sauce, demi-glace mix, and cold water. Bring to a boil, then reduce the heat and let it simmer for 5 minutes so it thickens. Cover and keep warm.
- Sauté the meats: In a nonstick skillet, heat a small drizzle of olive oil over medium-high heat. Add the chorizo and beer salami, cooking for 4–5 minutes until crispy and fragrant. Transfer to the oven to keep warm.
- Golden halloumi perfection: Using the same skillet, add a small drizzle of olive oil and cook the halloumi over medium-low heat until golden brown on both sides. Keep warm.
- Assemble the poutine: Use a large serving platter—because let’s be real, this is best when shared (unless you have a cold or scurvy, then maybe grab your own bowl 😆).
- 🔹 First layer: Half the onion rings, chorizo, salami, cheese curds, halloumi, and green onions.
🔹 Second layer: The rest of the onion rings, chorizo, salami, halloumi, and cheese curds.
🔹 Finish strong: Generously drizzle with hot poutine sauce, top with the remaining green onions, and enjoy every ridiculously crispy, cheesy, saucy bite.
Not really! The secret is the crispness of the onion rings. If they sit too long, they’ll soften with the sauce. On the other hand, you can :
✅ Prepare the sauce in advance and keep it warm.
✅ Cook the meats and reheat them before serving.
✅ Cook and cut halloumi so all you have to do is reheat it quickly.
❌ Never stack them!
✅ Keep them on a rack in the oven at 200°F while you prepare the rest.
✅ Assemble the poutine just before serving to keep it crunchy!
Always the freshest cheese! It should squick-squick under the tooth. Avoid versions that are too dry or have been vacuum-packed for weeks.
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