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Stud the onion by pinning a bay leaf to the onion using two cloves (classic French technique)
Add the onion to gently simmering milk and let it steep for 15 minutes
Make a blond roux: melt butter, add equal parts flour, and cook just long enough to remove the raw flour taste
Gradually whisk in the warm milk in stages, letting it boil to activate the starch
Strain the sauce through a fine mesh sieve for smoothness
Season with salt and a small pinch of nutmeg. Taste and adjust