Ingredients:
2 bay leaves
1 onion, halved
4 cloves
450ml (¾pint) whole milk
Fresh nutmeg
150g (5oz) fresh white breadcrumbs
200ml (7fl oz) crème fraiche
30g (1oz) butter
1 Stud a bay leaf to each onion half using cloves.
2 Place in a pan with the milk and grate over roughly ½tsp of nutmeg. Turn onions over if bay leaves are poking out.
3 Heat very gently until just simmering then remove from the heat and leave to infuse for 15min.
4 Return to heat and remove studded onion. Add breadcrumbs and stir until thickened.
5 Stir in crème fraiche and butter. Stir until crème fraiche is incorporated and butter melted. Take off the heat and season.
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
