1 pound small white onions
5 ounces cream
Salt and pepper to taste
Pinch nutmeg
Wash and trim carrots and peel onions. Place both in a pot with 1/2 inch boiling salted water. Cover and simmer gently for 10 minutes. Remove lid and boil rapidly, shaking pot to prevent burning, until water is absorbed. Stir in cream and add pepper and salt to taste, if necessary. Serve with a very light sprinkling of nutmeg.