Prep 5 mins
Cook 25 mins
English recipe traditionally served with sausages. Very good served with all types of poultry and game birds.
- 2 tablespoons vegetable oil
- 1 large onion, halved then sliced
- 1 tablespoon plain flour
- 12 fluid ounces chicken stock
- 1 teaspoon dried mixed herbs
- 1 teaspoon Worcestershire sauce
- Heat the oil in a medium sized saucepan.
- Add the onions and sauté until brown, about 10 minutes.
- Sprinkle the flour over the onions and continue to cook, stirring, for 2-3 minutes.
- Gradually add the stock, herbs and Worcestershire sauce and continue to cook until thickened.
- Partially cover and cook for a further 10-15 minutes to allow the flavours to develop, stirring from time to time.
5 stars and I don't even like onions! DH and I decided to try Toad in the Hole. That was our first time eating English food. This gravy was the only reason we could eat it. I used thyme and sage. Excellent!
This was an exceptionally easy recipe to make. Instead of using vegetable oil, I used the drippings from the steak that I had cooked and omitted the worcestershire sauce. It was yummy. I also sauteed the onions in one half of the pan (it was a big pan) while the steak was cooking which gave the gravy an onion-beefy flavor. I gave it 4 stars because I am married to the pickiest man in the world, he is the epitome of a kid, and rarely likes new things, but I get tired of cooking the same things. I may come back and increase the rating.
I made this to go with French Tarts - Toad in the Hole and it complemented the dish brilliantly. We used Benecol spread instead of vegetable oil but we always make this switch. Very nice indeed, and this will be the gravy recipe I use from now on. Cheers :D