Bone Marrow With Bacon Marmalade And Sourdough Toast
Serves: 5
Presley Zulauf
1 January 1970
Based on User reviews:
65
Spice
49
Sweetness
42
Sourness
37
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 tsp
Olive Oil1 large
Red Onion (minced)2 tbsps
Maple Syrup1 pinch
Cayenne Pepper2 cloves
Garlic (minced)4 sprigs
Thyme (fresh)1 tsp
Kosher Salt1 cup
Extra-Virgin Olive OilDirections:
1
Make the bacon marmalade: In a medium saute pan over medium-high, heat the olive oil and add the onions
2
Saute until the onions are well caramelized, 8 to 9 minutes, then remove from the pan and set aside
3
Add the bacon to the same pan and cook until browned and crispy, 7 to 8 minutes
4
Drain the bacon grease off and then add the brown sugar, maple syrup and cayenne pepper to pan
5
Bring to a boil, then lower the heat and simmer until the jam has thickened, 3 to 4 minutes
6
Return the onions to the pan, remove from the heat and allow to cool
7
Make the marrow and toast: Preheat the oven to 375 degrees F
8
Place the bones cut-side up on a large baking tray
9
Sprinkle the bones with garlic, thyme, lemon zest and salt
10
Roast the bones in the center of oven until the marrow is soft and has begun to separate from the bone, 12 to 15 minutes
11
Remove from the oven and set aside
12
Place the bread on a baking sheet and drizzle with the olive oil
13
Bake until golden and crispy, 5 to 7 minutes
14
Serve the marrow with marmalade and toast