Place the milk into a saucepan.
Cut the onion in half and use the cloves to secure a bay leaf to it. Add this to the pan.
Add the margarine, a pinch of nutmeg and the KNORR Chicken Stock Pot to the pan, bring to the boil and stir to combine.
Remove the onion and stir in the ‘day old’ breadcrumbs.
Cook slowly for 5-6 minutes to thicken the sauce and then pour it into a serving jug.
Cover the jug with cling film and keep somewhere warm until it’s time to serve.