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Classic Carrots Lyonnaise

Ingredients
  Chicken bouillon cube 1
  Boiling water 1 Cup (16 tbs)
  Onions 2 , sliced
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Flour 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Carrots 6 , pared and cut into julienne strips
  Sugar 2 Tablespoon
Directions

Dissolve bouillon cube in boiling water; set aside.
In large skillet, saute onions in butter, stirring to separate rings and prevent browning.
Stir flour and salt into slightly cooled bouillon; add to onions and cook until thickened.
Combine carrots and onion sauce in crock pot, stirring to coat carrots.
Cover and cook on high setting for 1 hour, then turn to low setting, for 2 to 6 hours.
Before serving, add sugar to taste.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Equipment: 
Crock Pot
Ingredient: 
Vegetable

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