DELUXE CREAMED ONIONS

1-1/2 to 2 pounds small white onions*
2 tablespoons margarine or butter
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups half-and-half
1-1/2 cups shredded carrots

Heat several inches salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add onions. Cover and heat to boiling. Cook until tender, 15 to 20 minutes; drain. Heat margarine 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.

* 2 cans (16 ounces each) whole onions, heated and drained, can be substituted for the fresh onions.