- 85g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 onions, sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 fresh bay leaves, plus extra to serve
- 600ml whole milk
- 7 cloves
The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…
- 140g crustless white bread
- 142ml pot double cream
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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.