Photo: Dan Jones
Grate the onion and add it to a pan with the milk, cloves and bay leaves. Heat gently until hot but not boiling. Stir in the breadcrumbs and simmer over a low heat for 10 minutes.
Remove the bay leaves, stir in the butter and cream. Season with salt, pepper and a little grated nutmeg to taste. Pour into a warmed jug.
Get ahead: make the day before; add a little extra milk when reheating. Also freezes well.
Kitchen secret: grating the onion is a speedy way of infusing flavour into the milk. The traditional accompaniment to turkey, but also delicious with roast chicken.