I make my Mum's bread sauce. Stud onion with cloves. Pop in pan with milk. Warm but don't boil. Then I take it off the heat and leave it on a cork mat on Aga for hours but Mum just left hers beside the cooker. Reheat when ready for breadcrumbs. Stir those in - less than you think you'll need as they swell. When ready to serve, remove onion, stir cream through and a dollop of butter. Yum.