Cut one onion in half and stud with bay leaves and cloves.
Bring milk along with the herbs spices and onion to the boil, cling film the pan and allow to cool.
Finley chop the remaining onion and saute it in a little butter and a pinch of salt.
Once the onion is soft add the bread, mix well so it soaks up the juices in the pan.
Pour in the milk through a sieve over the bread. Mix well and simmer on a low heat mixing every few min until smooth, if there are a few unwanted lumps stir vigorously with a whisk. If you want to make this ahead of time, at this point you can cool completely and transfer to a freezer-safe container. Remove from the freezer and allow to defrost at room temperature, then simply reheat in the microwave, stirring often until piping hot all the way through and adding more milk if necessary.