In a pan, bring the milk, thyme, pepper and studded onion to a simmer. Cook for 5 minutes. Take off heat, cover and allow to infuse for 20 minutes.
Strain the milk and return to the heat. Add the butter and breadcrumbs, season to taste. Cook until sauce is smooth, before adding the garlic and allow to infuse for 10-15 minutes.
To serve, remove the garlic and decorate with a sprig of fresh thyme.
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