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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
I too made this to go with French Tart's Toad-In-The-Hole recipe (seems to be a very popular dish). The gravy was very easy to make and was perfect for this traditional English dish.
Good gravy...and simple to make. I did need to add some pepper and more herbs. Thanks for sharing the recipe.
Served this with French Tart's Toad in the Hole and mash to celebrate the opening of the London Olympics. I used beef broth instead of chicken. This was easy, delicious, and complemented the dish. Thanks!
This recipe was spot on! I was making Bangers and mash and decided to try a new onion gravy - so glad I did. I ran out of chicken broth and used 4 oz of beef stock to make up the liquid. Made as directed using Herbs de Provence. Definitely a keeper! Thanks for posting.
I have always had a hard time making gravy but this recipe is simple to make and so delicious. Sauteed onion over medium high heat for about 20 minutes before they browned. Left out the herb mix and the gravy still had great flavor. Served over Meat Loaf and noodles. Thanks for posting this wonderful recipe.
Super gravy recipe. I meant to pick up a pack of instant gravy at the supermarket (thinking you could only make gravy from the drippings of a roast) and forgot. I found this recipe and tried it. Perfect. I used a beef stock cube, to better suit the dish I'm serving the gravy with but otherwise followed the directions. It's rich and delicious and I'll forget about gravy packets from here on in.
Had this tonight with French Tart's Traditional British Toad-In-The-Hole, and it's wonderful! My mixed herbs of choice were sage, thyme, and tarragon. I've made a few Miller recipes, and they've been equally good.