Spicy Baked Oysters With Caramelized Onions

• 1 tablespoon olive oil
• 2 onions, quartered and thinly sliced
• Kosher salt and freshly ground black pepper
• Rock salt for serving
• 24 oysters (such as Apalachicola, bluepoint, Pemaquid, Chesapeake or Malpeque) shucked and left in the bottom shells
• 8 tablespoons (1 stick) unsalted butter
• Coarsely ground dried hot chile or cayenne pepper to taste
• 6 or 7 very thin slices pancetta, cut into 24 1-1/2-inch squares, or 6 slices bacon, preferably center-cut, cut into 4 pieces each
• 1 cup medium-coarse bread crumbs

1. Preheat the oven to 450u0b0F.
2. Heat the oil in a medium skillet over medium-high heat. Add the onions and cook, stirring often, until golden, about 15 minutes. Season with salt and pepper and set aside. Make a bed of rock salt on a baking sheet and arrange the oysters on top. Top each with a little of the sauteed onion-just enough to cover. Place a teaspoon of butter and a good pinch of chile on each, then top with a square of pancetta (or bacon) and a scattering of bread crumbs to finish.
3. Bake until the pancetta is slightly crispy, the bread crumbs golden and the oysters heated through, 10 to 12 minutes.

olive oil, onions, kosher salt, salt, oysters, butter, cayenne pepper, pancetta, bread crumbs

Taken from www.epicurious.com/recipes/member/views/spicy-baked-oysters-with-caramelized-onions-52593581 (may not work)