Corre Larkin
Region: US
Thursday 06 August 2026 19:01:43 GMT
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Joany :
Tennessee onions are incredible, I can’t wait to try your French version.
2026-08-07 02:16:07
21
Chiefsfan75 :
I bet you could throw a couple chicken thighs in with it
2026-08-06 19:59:43
52
Romee💞 :
Oooooh this with added shredded potatoes, it’ll be like a hash!
2026-08-06 20:06:19
160
NAS :
It’s broth less French onion soup ! Delicious
2026-08-06 21:13:50
1
mguzzy34 :
I bet breadcrumbs on top would slap 😮💨
2026-08-07 22:14:42
0
Lizzie Sievers :
I love your recipes so muchhhh
2026-08-07 22:25:13
0
Fishy Avocados :
Ma'am, this is obscene!! I just bought onions for dinner tomorrow!
2026-08-07 21:31:55
1
user1767516571739 :
I see this as a brunch w/friends over rice/mashed potatoes with a fried/or an 8min gummy yolk egg and sliced ribeye… sprinkled with diced chives/or scallions and fresh parsley and finishing salt. 😋
2026-08-06 23:00:06
47
Mr. Cates :
hear me out throw a scoop of that on top of a nice medium rare burger
2026-08-06 23:14:16
20
June Gordon :
Usually I only like once recipe of a tik toker...I love every recipe of hers
2026-08-07 23:12:24
0
Jan Perillo :
I saw the other post so delicious 🥰
2026-08-07 21:24:53
0
Suzyque :
What if you covered it in cracker crumble for that last 30 mins. That sounds so good
2026-08-07 00:06:26
9
qdawnwander :
we call it onion casserole. we always have it with our ham at easter and with Thanksgiving
2026-08-06 22:05:20
20
Nomad land :
What type of onions? Thanks.
2026-08-06 19:22:01
10
AlwaysLearningGuitar🦦🦦🦦 :
Maybe half cabbage too? Can’t be wrong.
2026-08-07 04:06:44
10
Denise Auve :
Yummy!💚💙🏈🏈💙💚
2026-08-07 20:56:23
1
MEnE :
Yooooo!
2026-08-06 23:58:39
0
mcpamala :
I just saw Wyatt’s version! Both look great!
2026-08-06 19:46:54
12
user6995005218025 :
I can’t wait to make this , I want to add a glug of sherry to the sauce
2026-08-06 23:49:47
6
🖤 :
Id eat the whole pan
2026-08-06 19:32:47
6
Tommynotapassportbrohorse :
Why do you always do better than bullion? Why don’t you just use stock?
2026-08-07 02:40:53
0
theuser080667 :
Her words: This dish might have the French rolling in the graves, but I don't care because it is so good. The inspo for this dish came from another creator called Wyatt. His are called Tennessee onions and I of course had to make a French version. They were to die for. They're incredible. We're starting out with some onions. So just take off the ends. And peel. And just cut on the mandolin. We've got our big bowl of onions. Add finely chopped thyme, a lot of salt, black pepper, and just use your hands and get that all mixed in. Into a small pot we are going with some beef better than boullion and some heavy cream. Bring that just to a boil and get that all mixed in and then off the heat add in a huge dollop of Dijon mustard. After the onions have been sitting for about 10 minutes you are going to use a paper towel to get out any moisture and go down with a layer of onion, layer of Gruyere, a second layer of onion, and then that cream mixture. Another layer of Gruyere and just dot it with some butter. That's going covered into a 325 degree oven for about 45 minutes. After 45 minutes remove the foil back in at 325 still for another half an hour. This is what you're left with. It is bubbling gorgeous. It smells out of control. And you're going to let that sit for about five minutes to let the onions soak up any excess cream before you serve up. I went with a big helping because this smelled so delicious I couldn't even handle myself. And it is just so savory the onions melt in your mouth. You have to make this. They're incredible. This can either be a side dish or I'm going to eat it with some crackers. Crackers begu- oh my god.
2026-08-07 22:13:25
1
Rayzr_Tuck2 :
NO food item is "to die for."
2026-08-07 09:41:45
0
Al H. :
Looks like it would be good on/next to a nice steak.
2026-08-07 14:00:24
2
Extraordinary World :
no garlic?
2026-08-07 03:25:04
1
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