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In a large sauté pan, melt the butter over medium high heat. Add the onion slices, salt and pepper to taste and the bay leaves. Stir till everything is coated in the butter. Turn heat to medium low, cover and cook for 7 minutes, stirring occasionally, until the onions are soft.
In the meantime, trim the ends off the carrots and cut them oblique style.
When the onions are soft, add the carrots and stir till they are coated. Cover and cook another 10 minutes.
Add the flour and stir so it’s coating the ingredients. Cook for 1-2 minutes. Add the sake or white wine to deglaze the pan, scraping any bits from the bottom of the pan.
Add the thyme, rosemary and enough stock to just cover the carrots. You don’t want them swimming in stock. Stir until the flour has been incorporated into the stock. Turn up the heat to bring to a simmer, then turn back down, cover and cook for another 10 minutes or until the carrots are tender.
Remove the cover, add the vinegar, cream, and nutmeg, and let simmer for 5 minutes to thicken slightly.
Remove the bay leaves, thyme and rosemary and serve immediately.