Gratineed Oysters With Sauerkraut

• 2 cups coarse sea salt
• 16 large oysters
• 5 tablespoons butter
• 1 medium yellow onion, finely chopped
• 34 cup dry white wine
• 12 lb sauerkraut, rinsed and drained
• kosher salt and fresh ground white pepper
• 34 cup heavy cream
• 1 tablespoon dry vermouth
• 1 egg yolk
• 1 pinch cayenne

1. Heat 3 tablespoons of the butter in a pot over medium heat.
2. Add half the onions and cook until softened, 57 minutes.
3. Add 1⁄2 cup of the wine, sauerkraut, and salt and pepper; boil.
4. Reduce heat to medium; simmer, partially covered, 810 minutes.
5. Drain the sauerkraut mixture and set aside.
6. Heat remaining butter in a pot over medium heat.
7. Add remaining onions; cook until softened, 57 minutes.
8. Add oyster liquor, remaining wine, 1⁄2 cup cream, and vermouth and bring to a boil.
9. Lower heat to medium-low; reduce by half, about 20 minutes.
10. Remove from heat; whisk in egg yolk and remaining cream.
11. Add cayenne and season with salt and pepper.
12. Set sauce aside.
13. Heat broiler with rack 4" from element.
14. Divide sauerkraut between shells; top each with an oyster.
15. Spoon some sauce over each and broil until light golden brown, about 5 minutes.

salt, oysters, butter, yellow onion, white wine, sauerkraut, kosher salt, heavy cream, egg yolk, cayenne

Taken from www.food.com/recipe/gratin-ed-oysters-with-sauerkraut-425106 (may not work)