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In a Dutch oven, bring water to a boil. Add
onions; boil for 3 minutes. Drain and rinse in
cold water; peel and set aside.
In a large saucepan, melt butter. Stir in flour
until smooth. Gradually add the cream, salt and
pepper. Bring to a boil; cook and stir for 2
minutes or until thickened. Stir in carrots and
onions.
Transfer to a greased 2-qt. baking dish. Bake,
uncovered, at 325° for 30-40 minutes or until
vegetables are tender.
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