In my humble opinion, bread sauce is the king of all sauces.Ingredients:
110g stale crustless white bread - chop in a processor
1 large onion
1 pint of whole milk
2 tbsp double cream
2 bay leaves
1 sprig of thyme
5 black peppercorns
2 peeled garlic cloves
salt to taste
Stud your peeled onion with cloves and peppercorns & place in a pan with the bay leaves, thyme, smashed garlic and the milk. slowly bring to the boil with a lid on to let all the flavours infuse.
Add the bread & stir gently, switch off & leave to cool.
Once cool remove the bay, thyme, garlic & studded onion, if you like you can grate some of the cooked onion into your sauce.
When ready to use heat gently & add the double cream, some salt and pepper and a little grated fresh nutmeg.