Garlic (to taste)
1 cup self Raising Flour
1 cup milk
½ bunch spring onion, chopped
10 of your favourite sausages
1 L beef bone broth
100ml olive oil
3 onions, sliced finely
100g plain flour
1 tbsp thick caramel cooking sauce
In a casserole dish, place 2 of the sliced onions, garlic and olive oil with sausages. Bake in oven for 10 to 15 minutes on 220ºC.
Crack eggs into a mixing bowl and whisk. Pour in a little bit of milk and self raising flour at the same time while continuing to whisk. Repeat until all mixture is combined. Add a pinch of salt and spring onions into the mixture.
Remove casserole dish from oven and pour over egg mixture. Return to oven for a further 15 minutes or until cooked.
Meanwhile, to make the onion gravy pour bone broth into a pot on the stove and bring to the boil.
In a fry pan, place remaining onion and olive oil in a fry pan and saute until golden. Next, add the butter and melt through the onion on a high heat. Once the butter is melted, add the flour, continuing to stir for a minute or so until you get a paste consistency. Try and get the same amount of butter to flour ratio.
Meanwhile, take the broth off the heat and slowly start to ladle in the broth to the onion mixture as you continue to stir, until all combined.
Next, add in thick caramel cooking sauce and stir through.
Remove toad in a hole from oven and pour over onion gravy. Serve.