Toad-In-The-Hole with Onion Sauce & Cherry Tomatoes

Ingredients

• 1 cup chicken stock see 
• 4 servings coarse salt and pepper freshly ground
• 1 tablespoon dijon mustard 
• 2 large eggs 
• 1 tablespoon flour all-purpose separated
• 1 tablespoon rosemary fresh chopped
• 1 cup milk 
• 3 tablespoon butter unsalted
• 3 tablespoon vegetable oil 
• 0.5 cup madiera wine 
• 1 tablespoon worcestershire sauce 

Equipment

• bowl
• frying pan
• oven
• whisk
• baking pan

Directions

1. Melt the butter in a large cast-iron skillet over medium heat. Cook the onions, stirring, until golden, 10 to 15 minutes. Cover; cook over low heat to very low and continue to cook, stirring often until brown and jammy, about 25 minutes.Slowly add 1 tablespoon of the flour while stirring and then cook, stirring constantly for 2 minutes.
2. Remove from heat; whisk in the wine, stock, and Worcestershire sauce. Bring to a boil. Reduce heat; simmer until thick, about 10 minutes. Season with salt and pepper. Turn off the heat and let it sit until serving at which time re-heat the sauce. Preheat the oven to 425°F. In a medium bowl, whisk together the eggs, milk, ½ cup water, and mustard; season with salt and pepper.
3. Whisk in the remaining ½ cup flour.
4. Let stand 20 minutes.Coat a 13 x 9-inch or 3 ½-quart baking dish with the oil; heat in the oven 10 or 15 minutes, until smoking hot.
5. Remove from the oven.
6. Pour the batter into the dish. Arrange the sausages on top; sprinkle with rosemary.
7. Bake until puffed, 25 to 30 minutes.
8. Serve immediately with gravy and some (optional) cherry tomatoes on the side.