Baked Apalachicola Oysters with Caramelized Onions

serves 4

24 freshly shucked Apalachicola oysters on the half shell
2 onions, quartered and thinly sliced
1 tablespoon olive oil
Kosher salt
Freshly ground black pepper
24 very thin small slices of pancetta or bacon, cut into pieces small
enough
to just cover the oysters
trimmed, peeled, chopped scallions
1 cup breadcrumbs made from day old French bread
paprika for sprinkling
1/4 pound unsalted butter
2 cups rock salt

Preheat oven to 450 Degrees F. In medium skillet add oil and onions and
cook over medium heat until golden in color, stirring often, about 15
minutes. Season with salt and pepper and set aside Place rock salt on
oven-proof pans and place oysters around. Spoon a little onions on
oysters, just enough to cover. Place a dab of butter on each oyster,
sprinkle with a few scallions, add pancetta or bacon and scatter
breadcrumbs on top sprinkle with paprika. Bake until pancetta is a little
crispy, breadcrumbs golden and oysters hot through and through -- about 10
to 12 minutes.

Based on recipe from Turner South Off the Menu
Nita Holleman
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