Creamy Baked Oysters

1. Combine wine and onions, bring to boil.
2. Add oysters and poach about 1 minute.
3. Remove oysters into shells or individual baking dishes.
4. In another saucepan, melt butter and stir in flour, cook until bubbly.
5. Slowly stir in poaching liquid (with onions), cream and Pernod. Cook until thickened.
6. Spoon sauce over oysters, sprinkle with crumbs.
7. Bake at 450° until crumbs are lightly toasted.

This is a delicious but very rich entrée.