Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2                Pounds small white onions*
   2      tablespoons   Margarine or butter
   2      tablespoons   All-purpose flour
     1/2  teaspoon      Salt
     1/8  teaspoon      Pepper
   1 1/2  cups          Half-and-half
   2      medium        Carrots -- shredded
                        1-1/2 cups)

Preparation:

Prepare and cook onions as directed. While onions are cooking, heat margarine in 1-quart saucepan over medium heat until melted. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in half-and-half. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in carrots. Cook 5 minutes longer. Pour sauce over hot onions.