(Serves 4 as a starter or light lunch)

Ingredients:
4 split marrow bones
2 large onions
100g butter
Small bunch of parsley
1 x large echalion shallot
4 x slices of toasted sourdough to serve
1tbsp of cider vinegar
Salt & pepper

Method:
Prepare the onions first ahead of time. Slice both onions, They don't have to be cut super fine as they will be cooked down. Put a saucepan on a low heat and add the sliced onions along with the butter and a good pinch of salt and give a stir. Put the lid on and leave on a low heat stirring every few minutes. Cook until very soft and slightly coloured this can take between 30-40 mins.  Preheat the oven to 200 degrees C.
Put the bone marrow on an oven tray and season with salt and pepper. Place in the oven and roast for 8-10 mins.
While they are roasting, finely slice your shallots and pick your parsley into whole leaves and combine in a small bowl, season with salt and pepper and add the vinegar. Toast the slices of sourdough in the oven or a toaster.
Once everything is ready bring the dish together . Place the bone marrow on a serving plate and top with the caramelised onions. Garnish with the shallot and parsley salad and toasted sourdough on the side.