3.5 litresbeef stock60 ml (¼ cup)olive oil8Spanish onions, thinly sliced250 mldry white wine1small star aniseBone marrow and parmesan croûtons4marrow bones (about 13cm long), split in half lengthways (see note)6thick slices crusty white bread, crusts removed60 gmfinely grated parmesan
Bring stock to the simmer over high heat in a large saucepan, then reduce to 2 litres (45 minutes-1 hour), set aside.
Meanwhile, heat oil in a separate wide saucepan over medium heat, add onion and stir occasionally until caramelised and very tender (20-30 minutes). Add wine, star anise and reduced stock. Simmer over low-medium heat until soup is well-flavoured (30-40 minutes), season to taste.
Meanwhile, for bone marrow and parmesan croûtons, bring a large saucepan of water to the simmer over low heat, add marrow bones, poach until marrow darkens around edges (3-5 minutes). Drain and refresh in iced water. Remove marrow from bones (discard bones), process in a small food processor until smooth. Pass through a coarse sieve into a bowl, refrigerate until required.
Heat 60gm bone marrow in a large non-stick frying pan over medium-high heat, add bread and turn occasionally until golden (2-3 minutes). Cover one side of each croûton with parmesan, reduce heat to medium, then flip over in pan and cook until cheese begins to turn golden and crisp (1-2 minutes). Serve immediately with hot onion soup.
Note You'll need to ask your butcher to split the marrow bones
for you. Reserve any remaining marrow for another use or
This recipe is from the June 2010 issue of Australian Gourmet