|Onion||1 Medium, sliced|
|Chicken gravy base||1⁄4 Cup (4 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Canned carrots||32 Ounce, drained (Two 16 Ounce Can)|
In medium saucepan cook onion in butter or margarine, covered, about 8 minutes or till tender but not brown.
Stir in Gravy Base.
Stir in water; cook and stir till thickened and bubbly.
Stir in drained carrots; cook and stir till heated through.
Season to taste with salt and pepper.