Course : Vegetables
Serves: 6
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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 / Directions:

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.

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