2-3 lbs bone marrow
1 small Spanish onion
1 clove garlic
4 T olive oil
Fresh thyme sprigs
Flat leaf parsley
Juice of 1 lemon
2 spoonfuls of capers
Start by sautéing julienned onions in a cast iron skillet with salt and pepper until golden brown. Add 1/2 cup of water, minced garlic and 1 thyme sprig until all the water is absorbed. Set aside.
Prepare bone marrow by placing them on a baking sheet bone side down. Season with salt, pepper and thyme sprigs. Bake for 20 minutes at 400 degrees or until bones are browning and marrow is sizzling.
Prepare your salsa-verde - Add chopped parsley, capers and juice of 1 lemon in a small bowl. Which in 2 T olive oil and season with salt and pepper.
Place your bone marrow on a platter or board. Spread your onion jam over the bone marrow, top with salsa verde and sprigs of frisee and assemble your toasted bread around the board. Enjoy!