Instructions: 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.

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