1 1/2 to 2 lbs. sm. onions or 2 (16 oz.) jars of whole pearl onions, heated and drained
2 tbsp. butter
2 tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
1 1/2 c. half & half
1 1/2 c. shredded carrots

If using fresh onions, boil 15 minutes to cook through. Melt butter in saucepan. Blend in flour, salt, and pepper. Cook until mixture is smooth and bubbly; remove from heat. Stir in half & half. Heat just to a boil. Stir in carrots and cook 5 minutes longer. Pour sauce over hot onions.