1 1/2 to 2 lbs. small white onions or 2 cans (16 oz. each) whole onions, heated and drained
2 tbsp. butter
2 tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
1 1/2 c. half and half
1 1/2 c. shredded carrots

Peel onions. Heat several inches salted water to boiling. Add onions. Cover and heat to boiling. Cook until tender, 15 to 30 minutes. Heat butter over low heat until melted. Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in half and half. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in carrots, and cook 5 minutes longer. Pour sauce over hot onions. 4 to 6 servings.