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
Source: McCalls, 11/93