We're going to roast beef bone marrow tomorrow night, to have along with my aunt's French onion soup, which incidentally, she makes from scratch using this exact same thing, roasting and then making stock to a nice thick reduction over about two day's time. Her French onion soup is essentially demi glace with onion in it (and without the roux).
There's two of them like that, now cut up into 16 pounds worth. Inspiration here and here.
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Richard, is there any chance you'd post that recipe for French onion soup? Sounds great. Have also put the McLagan books on my Amazon wish list.
Pam:
I don't actually have the recipe. This last too 20 pounds of bones and a couple of days.