Onion soup with bone marrow and parmesan croûtons

1.Bring stock to the simmer over high heat in a large saucepan, then reduce to 2 litres (45 minutes-1 hour), set aside.

2.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.

3.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.

4.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.