Toad in the Hole with Little Willies

Toad in the Hole with Little Willies
For 4 servings

2 boxes Little Willies
4 sprigs rosemary
2 red onions, cut in rings
2 cloves garlic, chopped
6 tbsp balsamic vinegar
2 cups vegetable stock
285 ml milk
115 g flour
3 free-range eggs
1 cup cherry tomatoes
sunflower oil
a pinch of salt

Whisk the eggs with the milk and add while stirring the flour. Stir well until a smooth mixture. Add a half centimeter of sunflower oil in a baking dish, place in a preheated oven (250 degrees) for 10 minutes. Meanwhile, fry the Little Willies in a little oil until brown.

Remove the baking dish with hot oil from the oven, put the Little Willies in and pour the batter over it (be careful because the oil is very hot!). The batter will start boiling because of the hot oil so be careful. Add the rosemary sprigs and put the dish back in the oven for about 20 minutes. Do not open the oven during these 20 minutes! It is intended so the batter rises.

Meanwhile, make the red onion sauce. Fry the onions and garlic gently in two tablespoons of oil (about 10 minutes), add the balsamic vinegar and let it just boil. Deglaze with the vegetable stock and let the liquid become sauce thick.

Fry the cherry tomatoes on high heat in a little oil. Get the "toad in the hole" out of the oven and add the roasted tomatoes on top. Pour the red onion sauce in a small bowl and serve. Delicious to eat with mashed potatoes and fresh peas.