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Add salt, whole black peppercorns, and a dried bay leaf to a large pot of water and bring to a boil.
Drop the onions into the pot and boil for a minute or two.
Remove the onions to an ice bath with a slotted spoon, but don’t discard the water.
Once the onions are cool enough to handle, pinch to remove the skins.
Return the onions to the water and simmer until they are knife-tender.
Drain the onions and transfer to a baking dish.
Make a roux with equal parts unsalted butter and all-purpose flour in a medium saucepan, cooking for a few minutes to remove any raw flour taste.
Whisk in whole milk, making sure to break up any lumps that begin to form to make a béchamel sauce.
Season the sauce with salt, pepper, fresh thyme, and fresh sage leaves.
Once the sauce has thickened enough to coat the back of a spoon, pour it over the onions.
Bake until the sauce is bubbling and browned around the edges of the dish.