Oyster and Caramelized Onion Pan Roast
Thinly sliced onion is cooked with a little sugar until the slices are caramelized to start this main dish. The onions are then combined with cooked potatoes, clam broth, shucked oysters, creme fraiche, and a little tarragon.
Ingredients
- 2 tbs. olive oil
- 1 tbsp. unsalted butter
- 3 Spanish onions, sliced thin
- 1 tbsp. sugar
- 3 cloves garlic, minced
- 2 Yukon gold potatoes, skin on, cut into 1/2" cubes
- 6 Cups clam broth
- 20 oysters, shucked
- 1/4 Cup creme fraiche
- Salt and pepper
- 2 tbs. finely chopped fresh tarragon
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Method
Heat olive oil & butter in large saucepan over medium heat. Add onions and sugar; cook until onions are golden brown and caramelized. Add garlic and cook 2 minutes. While onions are cooking, place potatoes in medium saucepan filled with cold salted water. Bring to boil and cook until potatoes are tender. Drain potatoes and set aside. Add clam broth to onions; heat until simmering. Add oysters and potatoes and simmer just until oysters have cooked through, 3 to 5 minutes. Whisk in creme fraiche and season with salt and pepper. Remove from heat and stir in tarragon.
Notes:
Number of Servings: 2 to 4
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