Toad in the hole is among one of my favourite cosy and comforting meals. It’s easy and quick. The oven does most of the work, it is a dish I do when I need cosyness and it is for this reason I came up with the easy simplified onion gravy. When I need the comforting, this dish instils I do not want to be standing over the stove for 20 – 30 minutes making an onion gravy, so since the oven is on anyways I put it to use a caramelise my onions in a pan with beef stock and vermouth meaning that I only have to thicken the gravy on the hob for a few minutes and slip off the onion skin and roughly but finely chop the sweet caramelised onions.
You can of course use red wine in place of the vermouth but, I always have a bottle of vermouth in the kitchen it prevents me needing to open a bottle of wine every time I need some.
Serve with mashed potatoes and peas for the ultimate comforting experience.
AuthordanieldiverA recipe for a billowing golden toad in the hole. with onion gravy.
Heat oven to 220°C/ 200°C Fan. Place the sausages into a large roasting tin and pop into the oven whilst it is coming to temperature and allow to cook 10 minutes until they begin to brown.
Meanwhile, whisk together the milk and eggs. In a large measuring jug or bowl combine the flour, salt and thyme. Pour the eggs and milk into the flour and whisk until smooth.
Remove the sausages from the oven and carefully pour the batter into the tin around the sausages. Cook for 35 - 40 minutes until puffed up and golden brown.
Whilst waiting on the toad to cook prepare the onion gravy. Peel and slice the onions into thin half moons. Add a glug of olive oil to a pan and cook the onions over a medium heat for 20 minutes or until they are soft and translucent.
Push the onions to one side of the pan, add the butter and allow to melt. Stir the flour into melted butter until it forms a paste. Then add a little of the hot beef stock into pan until it smoothly amalgamates with the paste and onions in the pan. Repeat until all the stock is incorporated. Stir in the mustard and soy sauce and simmer for a further 10 minutes until desired consistency. Pour into a gravy jug.
The toad should be served straight from the oven as it does deflate a little as it sits around.
Ingredients
Directions
Heat oven to 220°C/ 200°C Fan. Place the sausages into a large roasting tin and pop into the oven whilst it is coming to temperature and allow to cook 10 minutes until they begin to brown.
Meanwhile, whisk together the milk and eggs. In a large measuring jug or bowl combine the flour, salt and thyme. Pour the eggs and milk into the flour and whisk until smooth.
Remove the sausages from the oven and carefully pour the batter into the tin around the sausages. Cook for 35 - 40 minutes until puffed up and golden brown.
Whilst waiting on the toad to cook prepare the onion gravy. Peel and slice the onions into thin half moons. Add a glug of olive oil to a pan and cook the onions over a medium heat for 20 minutes or until they are soft and translucent.
Push the onions to one side of the pan, add the butter and allow to melt. Stir the flour into melted butter until it forms a paste. Then add a little of the hot beef stock into pan until it smoothly amalgamates with the paste and onions in the pan. Repeat until all the stock is incorporated. Stir in the mustard and soy sauce and simmer for a further 10 minutes until desired consistency. Pour into a gravy jug.
The toad should be served straight from the oven as it does deflate a little as it sits around.
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YOU CAN’T BEAT GOOD OLD TRADITIONAL FOOD, HOT AND TASTY, GREAT POST, CHINA
Thank you I completely agree it’s hard to beat the classic. I adore the comfort they give especially at this time of year when it’s cold outside.
Thats my dinner sorted for tonight.
I hope you enjoy Julie
Brilliant ! I just love your way of cooking the onions. What a fab kitchen you have, too. And the gravy ‘boat’ is gorgeous too. Toad in the hole ought to receive UNESCO’s Intangible Cultural Heritage award ! 🙂
Thank you for your kind comments. I’ve had it for dinner 3 times in the last week and I’m sure before the week is done it will be up to 4.