Heat the butter in a pan, add the onions
and bay leaves, then gently fry with the lid
on for 10 mins until soft, but not coloured.
Add milk and cloves, then simmer gently,
uncovered, for 30 mins, stirring occasionally.
Remove bay and cloves, then tip everything
into a processor and blitz with two-thirds of
the bread until smooth. Chill for up to two
days. To serve, tip the cream into a pan, add
the sauce, then stir until mixed. Tear in the
remaining bread. Add a little milk if necessary
to thin the consistency. Season and serve warm.