Onions in a rich sauce flecked with carrot.

• 1 1/2 lb small white onions (can use 2 cans of tiny onions)
• 2 Tbsp butter or margarine
• 2 Tbsp flour
• 1/2 tsp salt
• 1/8 tsp pepper
• 1 1/2 cup light cream
• 1 cup shredded carrots

1. If using fresh onions, prepare and boil whole onions. If using canned, heat to boiling and drain.
2. Melt butter in saucepan over low heat; blend in flour and seasonings.
3. Cook over low heat, stirring until mixture is smooth and bubbly.
4. Remove from heat. Stir in light cream.
5. Heat to boiling, stirring constantly. Boil and stir one minute.
6. Stir in carrots and cook about 5 minutes longer.
7. Pour sauce over hot onions.

Serves 4-6.

(Cotton)