Serves 4
| 1 Tbsp | Olive Oil |
| 1 Tbsp | Unsalted Butter |
| 2 Large | Onions, thinly sliced |
| Salt and Pepper to taste | |
| Rock salt, for cooking and serving | |
| 24 | Oysters, shucked and left on the bottom shells |
| 8 Tbsp | Unsalted Butter |
| Cayenne Pepper, to taste | |
| 6 slices | Thin sliced bacon, each cut into 4 pieces |
| 1 cup | Fresh Breadcrumbs |
| Flat Leaf Parsley for Garnish |
Preheat oven (or grill) to 450°. Caramelize onions in the oil and butter until golden. Season with salt and pepper. Line a baking sheet with rock salt and place oysters in their shells on top. Top each with some of the onion, enough to cover, then top with a teaspoon of butter, a sprinkle of cayenne, one slice of bacon, and sprinkle with breadcrumbs. Bake until bacon is crispy, breadcrumbs are browned, and the oysters are cooked, about 10-12 minutes. Serve immediately, garnished with flat leaf parsley.
Recipe courtesy of Molly Fowler, The Dining Diva
