- 2 onions, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 bay leaves
- 85g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 600ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 5 cloves
The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…
- good grating of nutmeg
One of the most useful of spices for both sweet and savoury…
- 142ml pot double cream
- 140g crustless, soft, open-textured white bread, cubed
In a covered, non-stick pan, gently fry the onions and bay leaves in the butter for 10 mins, until soft. Add the milk and cloves and simmer for 30 mins, stirring now and then.
Take out the bay and cloves, then blitz in a food processor until smooth. This will keep for 2 days in the fridge.
On the day, tip the cream into a pan, add the onion sauce, then mix well. Add the bread and stir until soft but still textured. Add milk to thin if necessary. Season and serve warm.