Recipe

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• 6 medium carrots
• 1 chicken bouillon cube
• 1/2 cup boiling water
• 1/4 tsp salt
• 3/4 cup water
• 1/4 cup butter
• 3 medium onions, sliced
• 1 tbsp flour
• 1 dash pepper
• 1 pinch sugar

• 1 Pare carrots & cut into julienne strips.
• 2 Dissolve bouillon cube in 1/2 c boiling water.
• 3 Cook carrots covered in bouillon 10 minutes.
• 4 Melt 1/4 c butter in large skillet; add 3 medium onions, sliced, and cook covered 15 minutes, stirring occationally.
• 5 Stir in flour, salt, pepper, and 3/4 c water.
• 6 Bring to a boil.
• 7 Add carrots with liquid.
• 8 Simmer, uncovered, 10 minutes.
• 9 Add pinch of sugar.