The Preparation
Cut potatoes into fry shapes, leaving skin on. Soak in water for at least 1 hour to remove starch. Drain and pat dry.
For the gravy: Melt butter in a saucepan over medium heat. Whisk in flour to make a roux.
Gradually add the beef broth and chicken broth mixture, whisking constantly.
Add the Lipton onion and beef soup mix packet and stir to combine.
Bring to a boil, then reduce to a simmer.
Mix cornstarch with cold water to make a slurry. Add about half to the gravy, whisking.
Let simmer for a minute. If you want thicker gravy, add more of the cornstarch slurry.
Keep gravy warm on low heat.
For the fries (double-fry method): Heat oil to 300 degrees F. Fry potatoes in batches for 5-8 minutes. Do not let them brown - just cook through.
Remove fries to a sheet pan lined with paper towels. Let rest.
Increase oil temperature to 375 degrees F. Return fries to the oil and fry until golden and crispy, just a couple of minutes.
Remove and lightly season with salt.
To assemble: Place hot fries in a bowl. Add cheese curds (at room temperature). Ladle hot gravy over the top.
Finish with freshly ground black pepper. Serve immediately.