In a saucepan, bring the milk to a boil with the butter, onion, garlic, thyme and salt. Remove from the heat. Add the flour all at once and stir vigorously with a wooden spoon until the dough forms a smooth ball that pulls away from the sides of the pan. Return the saucepan to the stove over low heat and cook, stirring constantly, for about 2 minutes.
Remove from the heat and let stand for a few minutes. Add the eggs one at a time, beating vigorously with a wooden spoon after each addition, until the dough is smooth. (You can also use an electric mixer for this step.)
With a pastry bag fitted with a 1.5-cm (3/4-inch) plain tip, pipe 1.5-cm (3/4-inch) pieces of dough into a pot of barely simmering salted water. Poach 1/4 of the dough at a time, 3 to 4 minutes per batch. Remove from the water and set aside in a large oiled dish. Repeat with the remaining dough.
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