Bread Sauce

• 1 large onion, peeled and halved
• 100 g butter
• 6 cloves
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Finely chop one half of the onion and cook it gently in 50 g of the butter until soft. Stud the other half with the cloves, pushing them through the bay leaf to anchor it. Put the milk, nutmeg and studded onion into the pan with the cooked onion and bring it to the boil. Season, and simmer for 30 m