- 1/2 cup butter
- 1 pint fresh shucked oysters
- 1 small onion, finely chopped
- 1 quart heavy whipping cream
- salt and ground black pepper to taste
- Melt the butter in a pot over low heat.
- Stir the oysters and onion into the melted butter, increase heat to medium-low, and cook and stir until the edges of the oysters begin to curl, 7 to 10 minutes.
- Slowly stream the cream into the oyster mixture as you stir. Bring the mixture to a simmer, but do not boil; cook at a simmer until heated through, about 5 minutes.
- Season with salt and black pepper to serve.