Onion ring poutine with chorizo, salami and haloumi

Name: Onion ring poutine with chorizo, salami and haloumi
Prep time: 15 min
Cook time: 30 min
Yield: 4 solid poutines
Cuisine: Québécoise
Ingredients: 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

Preparation 15 min
Cooking 30 min
Servings 4 solid poutines
Freezing I do not suggest

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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.