Chef's Quick Tip: French onion oysters
This week, Chef Robin Selden shows Tina Redwine how to prepare an French onion oysters.
¾ stick salted butter, softened
1 Red onion, finely diced
1 Vidalia onion, finely diced
3 cloves garlic, minced
1 shallot, minced
Zest of ½ lemon
1T minced fresh parsley
1t fresh thyme leaves
¼ c grated Parmesan cheese
½ cup Panko crumbs
1 ½ c finely shredded Gruyere cheese
Kosher salt, and freshly ground black pepper, to taste
24 medium oysters, shucked and left in bottom shell
Melt ¾ stick of butter and sauté onions, garlic and shallots on medium heat till caramelized and golden brown in color. Add lemon zest, parsley and thyme. Season with salt and pepper to taste. Set aside to cool.
Adjust oven rack to 6 inches below broiler and preheat broiler to high.
Toss Parmesan and Panko crumbs together and set aside.
Top the Oysters with the onion mixture and top that with the gruyere cheese. Lightly sprinkle with the Panko Parmesan mixture to coat the top.
Broil Oysters for 5 to 6 minutes until cheese is melted and crumbs are golden brown.
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