1. Melt the butter in a small saucepan over low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the cream, salt, bay leaf, and cloves. Heat for 5 minutes more. Remove from the heat, cover, and let stand for 20 minutes.

2. Discard the bay leaf and cloves. Pour onion mixture into a blender and purèe.

3. Bring the bread crumbs and milk to a boil in a saucepan over medium heat. Reduce the heat to low and simmer, stirring occasionally, until the mixture is smooth and thickened.

4. Stir in the onion purèe and season with salt, pepper, and nutmeg. If the sauce seems too thick, thin with additional milk. Serve hot.

Leftovers Stir in 1 large egg, beaten, and some grated cheese. Pour into a buttered baking dish and bake in a 350°F (180°C) oven for 15–20 minutes, until cooked through and lightly golden on top. This savory snack can be served warm or cold.