Carrots and Onions in White Sauce

8 (1 lb.) medium carrots sliced into ¼ inch slices
¼ cup onion, or more, chopped
½ tsp. salt
1 cup basic white sauce
2 T. margarine

In a saucepan, bring 1 inch of water or a little more to a boil, place onions and carrots in a steamer basket over boiling water. Cover and steam 8 – 10 minutes till crisp and tender. (Or boil in water.) Drain, and return vegetables to pan. Add white sauce, margarine and salt. Heat thoroughly.
White Sauce

2 T. margarine
2 T. flour
1 cup milk
Salt and pepper to taste

In a saucepan over medium heat, melt butter. Whisk in flour, salt and pepper till smooth. Gradually add milk. Bring to a boil. Cook and stir two minutes or until thickened. Use immediately, or place in refrigerator.