Crumbed Bone Marrow with Caramelised Onion
Delicious bone marrow with moreish caramelised onion
4 - 6
Rich in flavour and texture, this dish is the perfect addition to your entertaining menu or as part of a charcuterie board.
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Special Occasion & Entertaining,
Nose to Tail,
2 Quality Mark bone marrow
sliced in half
1 garlic clove
2 red onions
3 tbsp brown sugar
1/4 tsp salt
1/4 tsp black pepper
2 tbsp balsamic vinegar
1 tbsp olive oil
1/3 cup breadcrumbs
To Make Bone Marrow and Caramelised Onion
Generously season bone marrow with salt before placing onto a lined baking tray and into an oven preheated to 200c for 8 minutes
In a saucepan, heat the butter and oil until melted. Add the sliced onions and cook for 8-10 minutes until soft. Add the sugar and vinegar. Let it simmer until most of the liquid has evaporated. It should look dark, sticky and jammy.
In a bowl, combine the breadcrumbs, parsley, and garlic together. Season with salt and pepper.
Remove your marrow and top with the breadcrumb mixture. Roast for another 14 minutes. Pierce the centre of the marrow with fork, if it there is no resistance, it’s ready. Be sure not to let it go too long in the oven or it will just completely melt in the oven.
Serve on the baguette slices, topped with your caramelised onion jam.