Opulent Oysters

These baked oysters are an unapologetic retro classic that makes the most of canned oysters and a can of crispy French fried onions from the green-bean-casserole aisle. The combination sounds suspect but the result is genuinely good, layers of briny oysters between toasty fried onions, all bound by half-and-half and a Parmesan crust.

The French fried onions do double duty here. The bottom layer absorbs the cream and oyster liquor as it bakes, softening into a savory base, while the top layer stays crisp and golden under the broiling 450°F (230°C) heat.

A hot oven for the short 15-minute bake is critical. Lower temperatures and the onions go soggy throughout instead of crisp on top. High heat seals the deal fast.

Pro Tips

• Drain the oysters thoroughly, residual canning liquid waterlogs the dish and ruins the crispy top.
• Use a small 8-inch baking dish, the recipe is engineered for that size, scaling up or down without adjusting cook time leaves you with overcooked or undercooked oysters.
• Pour the half-and-half over evenly, dry spots will brown too fast and wet spots won’t crisp.
• Watch the last few minutes carefully, the onion topping goes from golden to scorched in about 60 seconds at high heat.

Variations

• Sub fresh shucked oysters for canned, drained and patted dry, for a more restaurant-worthy version.
• Add a teaspoon of fresh chopped thyme or chives between the layers for an herby brightness.
• Drizzle with a few dashes of hot sauce or a squeeze of lemon at the table for cutting through the richness.