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Categories:Viewed: 24 - Published at: 5 years ago
Ingredients
- 6 medium carrots
- 1 or 2 chicken bouillon cubes
- 1/2 c. boiling water
- 1/4 c. butter
- 3 medium onions, sliced
- 1 Tbsp. flour
- 1/4 tsp. salt
- dash of pepper
- 3/4 c. water
- pinch of sugar
Method
- Pare 6 medium carrots and cut julienne strips.
- Dissolve chicken bouillon cubes in boiling water.
- Cook carrots, covered, in bouillon 10 to 15 minutes.
- Melt butter.
- Add onions and cook, covered, 10 to 15 minutes, stirring occasionally.
- Stir in flour, salt, pepper and 3/4 cup water.
- Bring to boil.
- Add carrots with liquid.
- Simmer, uncovered, 10 minutes.
- Add pinch of sugar. Serves 6.
