Melt the butter in a pan, add the onion and a pinch of salt. Cook over a low heat for 15-20 mins, stirring, until the onion is golden. Scoop half the onions out and set aside.

Add the milk, cloves, peppercorns, bay and thyme, and simmer for 20 mins. Strain and return the milk to the pan. Add the breadcrumbs and simmer for 3-4 mins. Stir in the cream, nutmeg and some seasoning. Will keep chilled for up to three days, or frozen for up to a month.

Reheat the onions in a pan and sprinkle over the sauce, then heat a knob of butter and fry the sage for 1-2 mins. Scatter over and serve.