1 pound carrots
3 medium onions, sliced
1 can chicken broth or beef broth
1/4 cup butter
2 Tablespoons all purpose flour
1/8 teaspoon pepper
Peel carrots and slice in thin slices or julienne strips.
Cook carrots in broth, covered for 10 minutes or until tender.
In sauce pan, melt butter; add onions and cook covered for 15 minutes, stirring occasionally; stir in flour, salt, pepper and the 3/4 broth from carrots. Bring to boiling, add carrots and rest of broth; simmer, uncovered for 10 minutes.