Title: Carrot-creamed onions
 Categories: Vegetables, Side dish
      Yield: 8 Servings
 
      3 pt Pearl onions
      1 ts Salt
      1 cn 14 oz. chicken broth
      1 tb Unsalted butter
      3 lg Carrots; peeled; finely
           -diced
    1/2 ts Dried thyme leaves; crumbled
      1 tb Flour
    1/4 ts Ground pepper
        pn Nutmeg
 
  With tip of paring knife, score an X in bottom of each unpeeled onion.
  Place in large saucepan; cover with boiling water. Boil 3 mins.,
  drain. Rinse with cold water. Cut off root end of each onion; peel.
  Return to pan, cover with water.  Add the salt; heat to boiling. Cook
  10 to 15 mins. or until tender.  Drain; set aside.
  
  In large saucepan, combine 1/2 cup chicken broth and the butter. Heat
  over med-high heat until butter melts. Add carrots and thyme; cover.
  Cook 5 mins. or until very tender. Place in blender or food
  processor; puree. Pour into pan; add flour.  Whisk until blended. Add
  remaining chicken broth, the pepper, and nutmeg; mix.  Heat to
  simmering, cook 2 to 3 mins. Add onions; heat through.
  
  Per serving: 84 cal, 3 g pro, 15 g carbo, 2 g fat, 4 mg chol, 176 mg
  sod