INGREDIENTS
1 pint fresh oysters packed in their juice
3 tablespoons butter
1 large yellow onion chopped
3 cups whole milk
1 cup half-and-half
Salt and pepper to taste
DIRECTIONS
Drain juice from oysters into small bowl. Set aside.
Add butter to large saucepan. Heat on medium-low heat until melted.
Add chopped onions and cook until translucent and tender, about 8 to 10 minutes.
Add oyster liquor and cook until mostly reduced, about 10 minutes.
Stir in milk and half-and-half and heat to simmer. Do not allow to boil as it will cause your milk to curdle.
Add oysters and continue on simmer until outer edges of oysters curl, about 8 minutes.
