1 bay leaf
10 black peppercorns
2 onions, peeled (1 onion finely diced)
4g salt
2 sprigs fresh thyme
2 cloves garlic, split in half
200g breadcrumbs
500ml milk
25g butter
Place the milk on to warm.
Add the bay leaf, thyme, garlic and pepper.
Stud the cloves into the whole onion and place into the milk.
Leave to infuse for 30 minutes.
Melt the butter in a pan on a low heat, add the diced onion and cook until soft for approximately 5 minutes with the lid on (no colour).
Once the milk has infused, pass it through a fine sieve onto the onion and add the breadcrumbs.
Stir until it begins to thicken, then cook gently for 15 minutes.
1 bay leaf
10 black peppercorns
2 onions, peeled (1 onion finely diced)
4g salt
2 sprigs fresh thyme
2 cloves garlic, split in half
200g breadcrumbs
500ml milk
25g butter
Place the milk on to warm.
Add the bay leaf, thyme, garlic and pepper.
Stud the cloves into the whole onion and place into the milk.
Leave to infuse for 30 minutes.
Melt the butter in a pan on a low heat, add the diced onion and cook until soft for approximately 5 minutes with the lid on (no colour).
Once the milk has infused, pass it through a fine sieve onto the onion and add the breadcrumbs.
Stir until it begins to thicken, then cook gently for 15 minutes.
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