4 c. thinly sliced carrot rounds
2 med. sized onions, sliced thin and separated into parts
1/2 c. boiling water
2 tbsp. butter or substitute
1/2 tsp. pepper
3/4 tsp. salt
2 tbsp. flour

Bring carrots, onions, 1/2 cup water, salt, and 1 teaspoon butter to a boil in a 2-quart saucepan. Cover; boil gently until just tender, about 8 minutes. Pour any liquid from carrots into a measure; add enough milk to make 1 3/4 cups. Melt remaining butter in a saucepan; remove from heat.

Blend in flour and pepper. Add milk mixture. Return to moderately low heat; cook and stir constantly until thickened and bubbly. Mix with carrots and reheat.