Melt the butter in a saucepan over medium heat. Add the flour and cook for 1-2 minutes, stirring well. Add bouillons and onion powder and stir. Slowly whisk in the broth until smooth.
Cook, stirring frequently, until thickened. Taste and season with salt and pepper, as needed.
(Add a cornstarch slurry (cornstarch dissolved in a little water) if you want a thicker gravy, or add additional broth to thin the gravy, as needed).
Remove from heat.
Add fries to serving bowl. Top with cheese curds, and ladle gravy on top. Grab a fork and enjoy!
Make Ahead Instructions: The gravy can be made up to 3 days ahead of time and kept in the refrigerator. Just reheat when ready to serve.Freezing Instructions: The fries (without the gravy) can be frozen in a freezer safe bag for up to 2 months. Cheese curds can be frozen the same way. The gravy can be frozen in a freezer safe bag, container, or even ice cube tray for up to 3 months.