Bone Marrow Recipe

Preheat your oven to 450°F (232°C).

Place the bone marrow bones upright on a roasting pan.

Season the bones generously with sea salt and black pepper.

Roast in the preheated oven for about 15-20 minutes, or until the marrow is soft and begins to pull away from the bone.

Caramelized Onion

Slice one yellow onion thinly. In a medium skillet, melt 1 tablespoon of butter over medium heat. Add the sliced onion and cook, stirring occasionally, until the onion is caramelized and golden brown, about 20-25 minutes.

Pickled Onion

Slice the second yellow onion thinly. In a small bowl, mix 1 tablespoon of balsamic vinegar with 1 tablespoon of olive oil. Add the sliced onion and toss to coat. Let it marinate for at least 15 minutes.

While the bone marrow is roasting, butter the sourdough bread slices on one side.

In another skillet, toast the buttered sourdough slices over medium heat until golden brown and crispy, about 3-4 minutes per side.

Remove the bone marrow from the oven and let it cool for a few minutes. Serve the roasted bone marrow with the caramelized and pickled onions on the side, along with the toasted sourdough slices for spreading the marrow.